Curried Cauliflower with Tomatoes
Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as many other Gujarati specialties.
- 2 tsp. hot paprika
- 2 tsp. ground coriander
- 1 tsp. ground tumeric
- 2 tbsp. peanut oil
- 2 tsp. black mustard seeds
- 1⁄8 tsp. asafetida
- 2 serrano chiles, chopped
- 1 medium head cauliflower, cored and roughly chopped
- 3 plum tomatoes, cored and roughly chopped
- Kosher salt, to taste
- In a bowl, combine paprika, coriander, and turmeric; set aside.
- Heat oil in a 4-qt. saucepan over high heat. Add mustard seeds and asafetida; cook until fragrant, about 3 minutes. Add reserved spice mixture, chiles, cauliflower, and ¼ cup water and cook until tender, 5–6 minutes.
- Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.