Ingredients:
1 large cauliflower, cut into small florets
4 cups fresh spinach, washed and chopped
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tomatoes, chopped
2 green chilies, slit lengthwise (optional)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
Salt, to taste
Fresh cilantro, chopped (for garnish)
Instructions:
1. Prepare the Cauliflower:
– Bring a large pot of water to a boil. Add the cauliflower florets and blanch for 3-4 minutes. Drain and set aside.
2. Cook the Onions:
– Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and mustard seeds. When they start to splutter, add the chopped onion.
– Cook the onion until it becomes soft and translucent, about 5-7 minutes.
3. Add Aromatics and Spices:
– Add the minced garlic, grated ginger, and green chilies (if using). Cook for another 2-3 minutes until fragrant.
– Stir in the turmeric powder, ground coriander, ground cumin, and salt. Cook for 1-2 minutes to let the spices bloom.
4. Cook the Vegetables:
– Add the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.
– Add the blanched cauliflower florets to the pan, stirring to coat them in the spice mixture.
5. Add the Spinach:
– Gradually add the chopped spinach, stirring continuously until it wilts and is well mixed with the cauliflower.
6. Simmer and Finish:
– Reduce the heat to low, cover the pan, and let the bhaji simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender.
– Stir in the garam masala and adjust the seasoning with more salt if needed.
7.Garnish and Serve:
– Garnish the bhaji with chopped fresh cilantro.
