Gobi Taka Tak (Cauliflower Sauteed with Peppers, Tomato & Yogurt) Served Over A Lentil Pilaf

Gobi Taka Tak (Cauliflower Sauteed with Peppers, Tomato & Yogurt) Served Over A Lentil Pilaf

*Note that this recipe make about double what you would need for the recipe above; cut in half for serving with the previous recipe.

Ingredients

  • vegetable oil to fill the bottom of your wok or fry pan to about 1 inch depth
  • 1 medium head of cauliflower (or equivalent broccoflower), cored and cut into small florets
  • 1 scant t cumin seeds
  • 1 small-medium onion, diced
  • salt to taste
  • 2 inch piece ginger, peeled and minced (I had to sub pickled baby ginger, rinsed, and it actually worked great)
  • 4-6 cloves garlic
  • ½ fresh hot chile pepper, minced, optional (I always leave out bc of Alex)
  • 2 t ground cumin
  • 2 t garam masala
  • ½ t cayenne pepper or paprika, to heat preference
  • ⅔ cup plain yogurt, whole fat, preferably Greek yogurt or similarly thickened/strained
  • 1 sweet bell pepper, finely chopped (can use green, but I like sweeter colored ones)
  • 4 small tomatoes, finely chopped (I used frozen from last summer)
  • 1-2 T fresh chopped cilantro

Ingredients

  • 1 cup basmati rice, rinsed thoroughly and soaked for 30 minutes
  • 1½ cups lentil de puy (or some other lentil which holds its shape when cooked)
  • pinch of turmeric
  • pinch of paprika or cayenne
  • pinch of ground cumin
  • 4 whole onions, thinly sliced
  • 1-2 T vegetable oil
  • 1 t dark mustard seeds (could sub cumin seeds)
  • salt to taste
Read the whole recipe on The Spiced Life