KASHMIRI RECIPES

Ingredients

• 300 g Cauliflower (cut into medium florets)
• 3 cups Water (for boiling and later simmering)
• 1 tsp Salt (for boiling water and seasoning)
• 6 tbsp Mustard Oil (4 tbsp for deep‑frying cauliflower, 2 tbsp for gravy, plus 2‑3 tbsp cooled oil added at end)
• 1 cup Fried Onions (store‑bought or homemade, used to make a smooth paste)
• 1 tsp Whole Spices (2 large cardamom pods, 4 small cardamom pods, 1 cinnamon stick, 4 cloves (ground to powder))
• 1 tsp Cumin Seeds
• 1 tsp Garlic (crushed)
• 2 tbsp Fennel Powder
• 2 tbsp Kashmiri Red Chili Powder (mild, bright red)
• 0.5 tsp Turmeric Powder
• 1 tbsp Ghee (for aroma)
• 2 tbsp Cool Mustard Oil (mustard oil heated then cooled, added at end for fragrance)
• 0.25 tsp Fresh Mint Powder (optional, for garnish)

Instructions

1. Prepare Cauliflower

   Wash the cauliflower, remove the outer leaves and cut into medium florets.

   Time: PT5M

2. Partial Boil

   Bring 2‑3 glasses of water to a boil in a large pot, add a pinch of salt and the cauliflower florets. Boil on high heat for about 2 minutes until they turn bright white but are still firm.

   Time: PT4M

   Temperature: 100°C

3. Cool Cauliflower

   Drain the cauliflower and rinse under cold water to stop cooking. Set aside to cool completely.

   Time: PT3M

4. Fry Cauliflower

   Heat 4 tbsp mustard oil in a deep frying pan over high flame. Add the cooled cauliflower and fry quickly until a golden‑brown crust forms (about 5‑7 minutes). Remove with a slotted spoon and set aside.

   Time: PT7M

   Temperature: 190°C

5. Make Fried Onion Paste

   Place 1 cup fried onions in a blender, add a splash of water and blend to a smooth paste.

   Time: PT3M

6. Temper Whole Spices

   In a clean pan, heat 3 tbsp mustard oil over high heat. Add 2 large cardamom pods, 4 small cardamom pods, 1 cinnamon stick and 4 cloves. Let them sizzle for a few seconds, then grind to a coarse powder.

   Time: PT2M

   Temperature: 190°C

7. Build the Base

   To the spiced oil add the freshly ground spice powder, 1 tsp cumin seeds and 1 tsp crushed garlic. Stir fry for 1‑1.5 minutes until fragrant.

   Time: PT2M

   Temperature: 190°C

8. Add Powdered Spices & Onion Paste

   Lower the flame, add 2 tbsp fennel powder, 2 tbsp Kashmiri red chili powder and 0.5 tsp turmeric. Stir quickly, then mix in the fried‑onion paste. Cook for another 2 minutes, ensuring the paste coats the spices evenly.

   Time: PT3M

   Temperature: 150°C

9. Season & Simmer

   Add 1 tsp salt, then pour in 2‑3 cups water (start with 2 cups, add more if needed). Bring to a gentle boil, then let it simmer for 8‑10 minutes until the gravy thickens slightly.

   Time: PT10M

   Temperature: 100°C

10. Finish with Aroma Oils

    Heat 2‑3 tbsp mustard oil separately until very hot, then let it cool for a minute. Add this cooled oil and 1 tbsp ghee to the simmering gravy. Stir and cook on high heat for another 7‑8 minutes, allowing the flavors to meld and the cauliflower to finish cooking.

    Time: PT8M

    Temperature: 190°C

11. Combine Cauliflower & Serve

    Add the fried cauliflower florets to the gravy, toss gently, and cook for 2 more minutes. Garnish with a pinch of mint powder if desired. Serve hot with steamed rice or naan.

    Time: PT3M

    Temperature: 100°C

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

23 g

Fat

17 g

Fiber

8 g