Ingredients
- 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).