Friday, July 22, 2011

Cauliflower with Yoghurt and Soy Sauce

Adapted from

Cauliflower - 1, small, broken into medium sized florets
Greek Yoghurt - 1/2 cup
Soy Sauce - 1 tbsp
Onion - 1/2, grated
Garlic - 4 cloves, grated
Ginger - 1 inch, grated
Vinegar - 2 tsp
Turmeric - a pinch
Green Chillies - 2, finely chopped
Sugar - 1/4 tsp

Oil - 1 tbsp
Parsley - a handful, chopped, for garnishing

Make a marinade of beaten yoghurt, soy sauce, vinegar, grated onion, grated garlic, grated ginger, chopped green chillies, salt, sugar, turmeric.

Dunk the florets in the marinade and let them sit at room temperature for atleast 30 minutes.

Heat oil in a cast iron skillet. Add the cauliflower florets and remaining marinade in the bowl to the hot oil.

Cover and cook on high heat for 10 minutes. Then uncover and cook  at medium heat till the oil starts to separate from the spice mix.

If the spice mix sticks to bottom, add a tsp of water and scrape out the pan. The florets should be cooked but remain crunchy. The dish should be dry with no gravy. Serve hot.

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