Spicy Indian Cauliflower (Achari Gobhi Dry)

Ingredients for 4

3 tbsp oil
1 large head of cauliflower cut into small florets
2 tsp paanch phoron mix
1 large onion finely chopped
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tsp amchoor powder
2 tbsp tomato paste
kasuri methi (if you can get it...)

- panch phoron (equal parts whole cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, and nigella seeds)

Heat oil in a large non-stick pan on medium high heat and add in the cauliflower. Fry for a few minutes until browned a bit, then set aside.

Add some more oil if needed then add panch phoron mix. Once the spices start to sizzle, add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.

Stir in the spices and tomato paste and mix well. Now add in the cauliflower florets and mix to coat well with the spice mixture. Cover the par and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.

Add a splash of water if it gets too dry. Season with salt to taste.

Sprinkle with chopped coriander.