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Cauliflower in Milk Curry

Sep-04-2017
Sheetal Bhatt
10 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Cauliflower in Milk Curry RECIPE

The Cauliflower in milk curry is a simple preparation of humble cauliflower that is cooked in milk and spiced with sliced chili. Thats it. The recipe I share is almost a century old and I have had the opportunity to enjoy it many a times at my maternal aunt 's home in Surat. This is how her mother-in-law chose to prepare vegetables when the family wanted to avoid overly spiced food which, was usually the previous or next meal was a spicy affair. The idea was to balance the meals of the day and such vegetables that were extremely mellow on the heat index provided the refreshing alternate. The recipe is simple because in those days food was kept simple and honest, the freshness of the ingredients did the talking rather than the complexity of the recipe. Also Surat, the place from where this recipe originates is know for its vegetables and farm produce. The veggies have an inherent sweetness and flavors hence taste the way vegetables should!!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Simmering
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 3 cups cauliflower, finely chopped
  2. 1 cup milk ( 1/4 cup more if needed)
  3. 1 green chili, sliced
  4. 1 Teaspoon oil
  5. 1/2 teaspoon mustard seeds
  6. Pinch of hing/asafetida
  7. Salt to taste
  8. Finely chopped Coriander to Garnish

Instructions

  1. Clean the cauliflower by cutting it in large chunks and soaking them slat in ed water for sometime. This helps in bringing our the impurities between the cauliflower stems.
  2. Once the chunks have soaked well, rinse with tap water and finely chop the chunks of cauliflower. I prefer to break the tiny florets by hands rather than a knife. This way I get pleasant looking shaak.
  3. Place a kadhai on medium flame.
  4. Add a teaspoon of oil to the karhai.
  5. Once the oil has heated up add the rai and hing.
  6. Allow the rai to splutter up and once they begin to splutter add the chopped cauliflower.
  7. Give it a mix and add the milk.
  8. Remember to keep the flame on sim/simmer.
  9. Allow the cauliflower to cook in the milk.
  10. While the cauliflower is cooking add the sliced chili and salt.
  11. If your cauliflower is not tender enough, it might require some more time and milk.
  12. We are looking for shaak/subzi that is not mushy but where the florets hold their shape. If you want gravy add some more milk or else let the milk evaporate to required consistency.
  13. Turn off the flame once the consistency is achieved.
  14. The cauliflower cooks very fast in milk, so keep an eye so that you do not overcook.
  15. Serve garnished with chopped coriander.
  16. This shaak/subzi is best enjoyed with hot phulka roti.

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