Here are the ingredients you will need:
1. Peel the ginger, then slice it.
Use a chef's knife to peel the ginger. Or you can use a spoon, if you’re worried about cutting yourself. Using a vegetable peeler is possible, but it’s tough because most ginger roots have lots of nooks and bumps that are hard to work around.
2. Coarsely chop the sliced ginger, then use a muddler or the side of a mallet to smash the ginger.
3. Cut the stems off the chiles, then slice them lengthwise, keeping the seeds inside.
4. Halve, peel, and finely chop the onion.
5. Core the cauliflower, then break up the florets. You can use your knife to cut them into bite-sized pieces.
6. Heat the oil over medium heat in a large dutch oven or heavy-bottomed pot with a lid, then add the fenugreek seeds and cook until they’re fragrant and starting to brown.
7. Add the ginger and chiles to the pot, and cook until the ginger is fragrant and starting to brown.
8. Add the red onion, season with salt, and cook until the onion is starting to caramelize. Stir occasionally so that nothing burns.
9. Add the cauliflower florets. It’s OK that the pan is crowded.
10. Stir to mix everything together and cook until the cauliflower is tender on the outside but still raw on the inside. It should take about 10 minutes.
11. Add turmeric and season with salt, and continue to cook until the cauliflower starts to brown. It should take about 15 minutes.
12. Add the cumin, coriander, and 2/3 cup of water and turn the heat down to low.
13. Cook until the cauliflower is tender and all the water has evaporated, about 10 minutes. Toss with the cilantro, and serve.
Fried Cauliflower (Bhuteko Cauli)
Serves 10
Recipe by Anup Kaphle
INGREDIENTS
4 tablespoons sunflower or canola oil
8 to 10 fenugreek seeds
1 (3-inch) piece fresh ginger, peeled and chopped
3 fresh bird's eye (or Thai) green chiles, sliced lengthwise
1 onion, finely chopped
2½ teaspoons kosher salt, divided
2 large heads cauliflower, cored and cut into bite-sized florets
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
⅔ cup water
¼ cup cilantro leaves
PREPARATION
Heat the oil in a large (at least 5-quart) Dutch oven or heavy-bottomed pot over medium heat. Add the fenugreek seeds and cook, stirring, until fragrant and golden, about 5 minutes.
Add the ginger and chiles and cook, stirring often, until the ginger starts to brown, 3 to 5 minutes. Add the onion and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft and caramelized, about 10 minutes.
Add the cauliflower florets and stir to thoroughly mix everything together. Cook until the cauliflower is tender on the outside but still raw on the inside, about 10 minutes.
Add turmeric and the remaining 1½ teaspoons salt. Cook, stirring occasionally, until the cauliflower starts to brown slightly, about 15 minutes.
Add the cumin, coriander and water and stir. Reduce the heat to medium-low and cook until the cauliflower is tender, about 10 minutes. Transfer to a warm serving bowl and top with cilantro leaves to serve.
Get the full Nepali goat curry dinner menu here.
