Cauliflower Curry

This is my cousins FAVORITE dish and has quickly become a regular to our Indian feasts!

It is extremely quick to prepare and takes even less time to cook. I know what you're thinking... Aren't Indian dishes supposed to take hours and hours to make? Some dishes require the hours of slow cooking to get the taste just right, but not this beauty. This one takes about 45 minutes from start to finish!

Ingredients:

1 head of cauliflower (cut up into small pieces)
1 tbs ginger garlic paste
1 tsp turmeric
1/2 tbs black mustard seeds
1/2 cup heavy cream
1 tsp salt
2 tbs oil or ghee
1/2 diced onion
1-2 green chilies

Directions:

Heat a pan with oil or ghee on medium low. Allow the oil to warm up.

Once the oil is hot, add your onions and green chilies. I usually add two chilies, but it depends entirely on your families tastebuds. We like our food spicy! If you like a more mild spice level, you can add one green chili and take it out before you serve it. 

Slowly brown the onions until they reach a beautiful golden brown. 

Add in your ginger garlic paste, mustard seeds, and turmeric. Let them cook for about 1-2 minutes. 

Gently stir in your cauliflower. This is where it can get messy! Continue stiring until all of the cauliflower pieces have a bit of yellow.

Let your cauliflower cook until tender for about 5-10 minutes. Add in your heavy cream and cook for another minute. 

Serve with rice.