Cauliflower with Five Spices

• 4 -5 tablespoons oil (I use much less)
• 12 teaspoon cumin seed
• 12 teaspoon fenugreek seeds
• 12 teaspoon mustard seeds
• 12 teaspoon anise seed
• 12 teaspoon nigella seeds
• 1 large cauliflower, washed and cut into florets
• salt
• red chili powder (I use 1 tsp of chilli but we like spicy food)
• 12 teaspoon turmeric
• 5 -6 cloves garlic, pounded roughly
• 1 teaspoon ground ginger or 1 teaspoon sliced ginger
• 3 tablespoons yoghurt
• 2 tablespoons fresh cilantro leaves, finely chopped

1. Heat the oil in a deep pan.
2. Drop in all seeds at once.
3. Cover till they stop spluttering Add the cauliflower Stir gently to coat with the tempered oil.
4. Cook 5 minutes Add the salt, chilli powder and turmeric.
5. Traditionally this dish uses a lot of turmeric I have toned it down to 1/2 tsp you can do so further.
6. Cover and cook till the vegetable is half done.
7. Add the garlic and cover and cook till 3/4ths done.
8. Add the ginger and stir.
9. Then add the curd and cook till fully tender.
10. (I like it a little crunchy but traditionally the vegetable is tenderised totally) Garnish with the cilantro before serving.

oil, cumin, fenugreek seeds, mustard seeds, anise, nigella seeds, cauliflower, salt, red chili powder, turmeric, garlic, ground ginger, yoghurt, fresh cilantro

Taken from www.food.com/recipe/cauliflower-with-five-spices-82836 (may not work)