Anjeeri Gobhi

Ingredients

• Cauliflower

  Raw

  ½ head large or 420g

• Figs, dried

  Uncooked

  4 fig or 34g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Chili powder

  Spices

  1 tsp or 3g

• Curry powder

  Spices

  ½ tsp or 1g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Onions

  Raw

  1 cup, sliced or 115g

• Salt

  Table

  1 dash or 0.4g

• Ginger root

  Raw

  1 tbsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Bring a pot of salted water to a boil. Add the cauliflower florets and parboil until just tender-crisp, 5-6 minutes, then drain well and set aside.
2. Blend the dried figs, yogurt, chili powder, curry powder, and half the green chilies into a smooth paste, adding a splash of water if needed. Set aside.
3. Heat the oil in a wide pan over medium heat. Add cumin seeds and let them sizzle. Slit the remaining green chili and sauté briefly until fragrant.
4. Add the sliced onions and a pinch of salt. Cook, stirring, until softened and translucent. Stir in the grated ginger and cook until the onions are lightly browned at the edges.
5. Add the chopped tomatoes and cook, stirring, until they break down and you see tiny droplets of oil around the edges.
6. Stir in the fig-yogurt spice paste and cook over medium heat, stirring often, until thickened, glossy, and slightly darkened, about 5 minutes. Season with turmeric and salt to taste, mixing well.
7. Fold in the parboiled cauliflower, cover, and cook until heated through and the florets are just tender, 1-2 minutes. Adjust seasoning as needed.
8. Garnish with fresh chopped cilantro and serve hot.