Ingredients
5tbspblack poppy seeds,or white
6small hot red chiles,dried
½tspground turmeric
1tspsalt
1tspsugar
1medium cauliflower
3tbspvegetable oil
½tspnigella seeds
2bay leaves
Preparation
Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.
In a medium bowl, combine turmeric, ½ teaspoon of salt, and ½ teaspoon of sugar; add cauliflower and toss until evenly coated. Set aside.
In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry for 4 to 6 minutes, until begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.
Add the remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and whole chilies. Stir-fry for 15 seconds, then add poppy seed paste.
Stir-fry for 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1½ teaspoon each of salt and sugar until cauliflower is coated.
Add ⅔ cup of water; bring to a boil. Cover, reduce heat to low, and simmer 4 to 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.
Serve and enjoy!
