A delightful and flavorful Indian-inspired cauliflower dish, perfect for a quick and healthy meal.
Cut the cauliflower into small florets.
Ensure the florets are evenly sized for uniform cooking.
Heat oil in a large pan over medium heat and add the cumin seeds.
Wait until the seeds start to sizzle and release their aroma.
Add the asafoetida powder and stir briefly.
Be careful not to burn the asafoetida as it cooks quickly.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent sticking.
Mix in the ginger and garlic pastes and cook until fragrant.
This step enhances the base flavor of the dish.
Stir in the chili powder and turmeric powder and cook for a minute.
Cooking the spices briefly releases their flavors.
Add the cauliflower florets, chopped tomatoes, and salt. Mix well.
Ensure the cauliflower is well coated with the spice mixture.
Cover the pan and cook until the cauliflower is tender.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the chopped coriander leaves and garam masala.
Add these at the end to preserve their fresh flavors.
Serve hot with rice or bread.
Garnish with extra coriander leaves for a fresh touch.
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