Cauliflower cooked in a chatpata pickle masala.
This is a simple sabzi to prepare when you feel like eating something chatpata. Cauliflower florets cooked in pungent mustard oil along with essential spices that go into a pickle. Cumin seeds, kalonji or onion seeds, mustard, fenugreek and fennel seeds along with onions, ginger, garlic and fresh coriander add plenty of flavour to the cauliflower – making it perfect to eat with chapattis or simply dal and rice.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.