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.