Anjeeri Gobhi

Ingredients

• Cauliflower

  Raw

  ½ head large or 420g

• Figs, dried

  Uncooked

  4 fig or 34g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ½ cup or 123g

• 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 ⅓ cup, sliced or 153g

• Ginger root

  Raw

  1 slices or 2g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 182g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Par-boil the cauliflower florets in boiling water with a pinch of salt, 5-6 minutes; drain and set aside.
2. Grind the figs, yogurt, red chili powder, curry powder, and 1 of the small green chili to form a smooth paste. Add small amounts of water (about 1/4 tsp at a time) while grinding to paste; set aside.
3. In a pan, heat up the oil. Splutter cumin seeds. Add 1 slit green chili. Sauté for few seconds
4. Add sliced onions, sauté and cook adding a pinch of salt until it softens. Add grated ginger, sauté until they brown up at the edges
5. Add the chopped tomatoes, stir and cook on medium-high heat for a minute; once it breaks down well simmer and cook until you see droplets of oil along the edge oozing out
6. Now add the ground paste. stir and cook well at medium-high heat for 1 minute, then simmer for about 5 minutes, stirring often. you will notice the figs caramalizing as the mixture cooks. Stir and cook until the color darkens slightly.
7. Add salt and turmeric and mix.
8. Add parboiled cauliflower. Mix everything well. check salt add a little more if needed. cover and cook for 1-2 minutes ensuring that the cauliflower gets cooked through.
9. Serve with any flat-bread or rice (if desired) and garnish with cilantro. Enjoy!