Spiced Cauliflower with Olives – Gobhi Masala with Olives

African Chickpea Stew
Overview

Although edible olives are not indigenous to the Indian sub-continent, they are increasingly becoming popular in restaurants and shops in major cities of India.

Ingredients:

Serves 2-3

300g cauliflower florets, cut into 4cm pieces

5 tbsp olive oil

1 onion, finely chopped

2 green chillies, finely chopped

2-4 garlic cloves, finely chopped

1 tsp turmeric

½ tsp ground cumin

½ tsp ground coriander

¼ tsp salt

¼ tsp garam masala

2 tomatoes, blended

1 tsp peeled and finely grated root ginger

10-12 black pitted olives

Method:

Wash the cauliflower well in salted cold water. Heat the oil in a frying pan and lightly saute the cauliflower florets for 5-6 minutes until they are slightly browned. Remove from the pan and then add the onion, chillies and garlic, and fry for 7 minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further 3 minutes until light brown. Add the turmeric, cumin, coriander, salt, and garam masala, stir and fry gently for 5 minutes. Tip in the tomatoes and cook for another 5 minutes. Add 5 tbsp cold water, cover and simmer for 5 minutes. Stir in the ginger and the olives. Serve hot.

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