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 large cauliflower cut into florets (approx.. 500g)
- 1 large onion
- 3 tbsp vegetable oil
- 1 tbsp tomato puree
- 2 inch piece ginger, peeled & chopped
- 3 cloves garlic
- 1 tbsp red wine vinegar
- ½ tsp red chilli powder
- ¼ tsp salt
- Make the garam masala by blending all of the dried spices in a spice grinder until finely ground.
- Steam the cauliflower until almost tender, set aside.
- 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.
- 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.
- 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.
- Continue cooking for a further 5 minutes to allow the cauliflower to take on the flavours. Serve garnished with coriander leaves.