Kashmiri gobi sabji

cauliflower dish

Ingredients 

11⁄2 medium cauliflowers, cut into small florets olive oil for roasting

2 tbsp ghee 

11⁄2 tsp Himalayan fine pink salt 

1⁄3 tsp ground turmeric

1⁄2 tsp Kashmiri red chilli

1⁄4 tsp ground red chilli 

11⁄2 tsp cumin seed

2 tsp dried ground coriander

1⁄2 knuckle of jaggery (palm sugar) 

1 black cardamom pod

1 star anise

2 clove

3 green cardamom pods

1⁄3 tsp ground ginger

2 cm fresh ginger grated

1⁄3 tsp sumac

1⁄3 tsp garam masala

cilantro

fresh pomegranate seeds (optional) 

Cut the cauliflower into bite sized pieces and roast until mostly cooked

In a separate large pan, add ghee, salt and all of the spices, excluding the garam masala, the fresh coriander and the pomegranate seeds. Turn onto low heat and warm through until the ghee is melted, the jaggery is liquefied (press with the back of a spoon to smooth out any chunks) and the spices are aromatic. This should take no longer than 1 or 2 minutes.

Add the pre-roasted cauliflower and stir through the spices. 

Add the garam masala just before serving and stir through the frying pan, cooking for a further minute on low heat.

Serve in a share bowl, dressed with fresh coriander and pomegranate seeds.