Panch phoran cauliflower with spinach


  • 2 tablespoons rapeseed or sunflower oil
  • 2 tablespoons panch phoran
  • 1 red onion (finely sliced)
  • Thumb sized piece of ginger (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon tomato puree
  • 1 teaspoon amchoor powder
  • 1 head of cauliflower (broken into fleurettes)
  • 6 tablespoons water
  • 2 handfuls spinach
  • Honey (optional)

How to make

Step 1

In a large pan add 2 tablespoons of oil and the panch phoran. Fry until the seeds start to pop. Add the sliced onion and ginger.

Step 2

As the onion is softening add the garlic and tomato puree. When combined add the cauliflower and coat with the mixture.  Sprinkle in the amchoor and add 6 tablespoons of water. Cover the pan and steam the cauliflower. It can take about 15-20 minutes for the cauliflower to soften. Add 2 handfuls of spinach and mix together.  Allow the spinach to wilt. Drizzle with a little honey (optional).


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