Banaras , being a historical city and India’s oldest and a holy city for Hindus and Jains is also know for its silk. No wedding trousseau is complete without a Banarasi Saree in Northern India. The Silk business is dominated by the Marwaris who are strict vegetarians who have normally a Maharaj/ Maharajan( professional Brahmin cook) to cook for them in their kitchens. There are many vegetarian families who still do not use garlic or onions in their cooking and inspite of that dish up quite a feast.
Also, many of them do not eat a morsel outside except for what is prepared from their kitchen.However, this is changing now because of the younger generation.This light and fullfilling curry recipe is from a UP brahmin family , taken from my Mother- in-law’s kitchen and recreated in my american kitchen.
The key here is to cut all the cauliflower florets in the same size and also use a thick frying pan and slow cook the cauliflower.
1 head of cauliflower
2 inch piece minced fresh ginger
1 teaspoon of cumin seeds
1 teaspoon of coriander powder
1 teaspoon of garam masala
1 teaspoon of chili powder
1 teaspoon of amchur powder
A pinch of turmeric
A pinch of asafoetida
2 teaspoons of lemon juice( adjust according to taste)
Oil, Salt to taste.
1. Heat oil in a skillet/frying pan and add the cumin seeds and asafoetida. once the cumin seeds sizzle, add the ginger and let it brown and then add coriander powder, turmeric and chilli powder and fry for not more than a minute,take care not burn and add immediately the cauliflower florets.
2. Let the masala coat the florets and add not more than 1/4 cup of water and salt and reduce the heat to a low and cover and cook for 10 minutes or until done and stir 1-2 times during that time.
3. Remove the cover and increase the heat and let the water , if any ,evaporate and switch off the flame.
4. Add the garam masala and amchur powder , mix well and cover again for 2-3 minutes for the flavours to blend.
5. Squeeze lemon juice on top and serve with basmati rice or rotis.