Spiced Cauliflower from Chhatra Sagar

by Thyme Recipes 1 Jan 16

This delicious recipe was served at Chhatra Sagar during my travels in Rajasthan. The tented camp, perched high above a green oasis of cultivated fields has an extraordinary history, which like Thyme is born from a love of the land and the production of extraordinary food.  Our chefs at Thyme have played with their recipe a little and this is the result, a simple dish that is perfect as an accompaniament to grilled meats - Caryn Hibbert



  1. Make the garam masala by blending all of the dried spices in a spice grinder until finely ground.
  2. Steam the cauliflower until almost tender, set aside.
  3. Peel and dice the onion, using the small insert of a magimix blend to a paste, set aside and repeat with the ginger and garlic.
  4. In a wide-based frying pan, heat the oil, add one tbsp. of the garam masala followed by the onion and fry for 10 minutes.
  5. Then add the garlic and ginger paste, fry for a further 5 minutes, then add the tomato puree, chilli powder and salt, followed by the vinegar and cauliflower.
  6. Continue cooking for a further 5 minutes to allow the cauliflower to take on the flavours. Serve garnished with coriander leaves.