Derek picked this recipe out of our new Indian cookbook: 660 Curries by Raghavan Iyer. He thought it would make an easy weeknight recipe. I liked the recipe, but it turns out it’s not so quick.
I don’t have time now to blog all the details, but here’s the basic idea: First you saute cubed onions and green chilies, until the chiles blacken (about 5 to 10 minutes). Then you blend red onions with spices and water to form a purple sauce, and add the sauce to the onion and chile mixture. You cook it another 6 to 8 minutes, then add cauliflower and cook the cauliflower for another 30 to 35 minutes! Finally, you fold in tomato and cilantro.
We didn’t cook our cauliflower nearly as long as the recipe suggests. It was falling apart soft after only about 10 minutes. We also cut the salt down significantly. Other than that, we followed the recipe. We used all the chiles, and didn’t remove the seeds. It was definitely spicy!
This recipe worked. It came out how it was supposed to. The dish as a whole didn’t blow me away, but I liked that the purple sauce was something a bit different. Derek didn’t think the recipe really stood out in any way. He said it tasted fine, but he wouldn’t want to make it again.