Friday, February 3, 2012

Cauliflower with Panch Phoron

Panch phoron can also be labeled panch puren, panch puran, panch puram, and other similar variations, and you can find it at some Asian groceries.  It's composed of equal parts fenugreek, nigella seeds, cumin seeds, fennel seeds, and radhuni or celery seeds or mustard seeds.

Makes: 2 servings

Cost per serving: ~0,90€ (excludes rice)

  • 1 head cauliflower
  • 1/3 cup oil
  • ½ teaspoon panch phoron
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1" or 2cm ginger root, grated
  • 3 Thai chilis, split lengthwise
Cut the cauliflower into small florets.  If you've just washed it, try to dry it as much as possible.

Use a pot with high sides.  Heat the oil and add the panch phoron.  It will pop and splutter.  After it has finished spluttering, add the cauliflower and salt.  Cauliflower is full of moisture and will cause a lot of spattering when added to hot oil - hence the high sides of the pot and trying to dry it off a bit - so stand back and cover or move anything near by that you don't want possibly spattered.

Stir for 3-4 minutes, then cover over medium heat and let the cauliflower lose its moisture and soften.  When it has, uncover and add sugar, ginger, and chilis.  Stir continuously until the moisture is gone and the cauliflower is coated in a sheen of oil.

Serve with rice.

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