My affair with the saalan continues. There are so many saalan dishes that exist in the culinary lexicon that I feel that I have only scratched the surface. Historically, the saalan continues to puzzle me as I have not been able to dig deeper into its origins and the origins of the word. The present one has a nice taste to it and looks good too. I like my gobi dishes usually dry...the punju way...but this one was a pleasant surprise. It looked good, tasted good and was easy to prepare.
Cauliflower - 1
Capsicum - 1 or 2
Tomatoes - 2
Onion Paste - 1 Cup
Ginger Paste - 2 Tsp
Garlic paste - 2 Tsp
Cumin Seeds - 1 Tsp
Cumin Powder - 1 Tsp
Corriander Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Yoghurt - 2 Cups
Peanut Paste - 1 Tblsp
Salt - To Taste
Oil - 10 Ml & for frying the florets
1. Cut cauliflower into florets. Wash and drain.
2. Chop tomatoes into little pieces.
3. Cut Capsicum into 1-in dices.
4. Whisk Yoghurt and keep aside.
1. Heat oil in a wok. Fry cauliflower florets. Take them out, drain and keep aside.
2. In the same oil, add cumin seeds.
3. Add in the onion, ginger & garlic paste. Cook till they turn amber or light brown.
4. Add in the Cumin Powder, Red Chilli Powder, Garam Masala Powder, Corriander Powder, Peanut Powder and salt.
5. Allow the masalas to cook.
6. Add in the Whisked Yoghurt and cook for 3 minutes.
7. Add in the Chopped Tomatoes and Capsicum dices.
8. Cook for 5 minutes. Add in the florets, a little water and cover and cook till done.
9. Serve hot with rice.