When I was a child, I loved food that contained cauliflower florets or broccoli florets. This is because I used to pick the florets up and pretend that as I took a bite, I was eating large trees… This may sound silly right now as an adult but I think it was a brilliant move on my Mom’s part to plant that seed to get me to actually eat my veges and enjoy it 🙂 Even now, sometimes I like to pretend that I am back in those innocent days 🙂 This is one of those recipes that helps me get there.
1 whole chicken or equivalent amount, cut into small pieces
2 medium size onion, finely diced
1 piece of cinnamon, 1 inch
3-5 pieces of whole cardamom
1 tsp turmeric powder,
1 tsp chili powder or paprika (optional)
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger paste
2 tbsp garlic paste
1 small Cauliflower, cut into large florets
2 -3 Potatoes (optional), cut into large pieces
Salt to taste
Green chili to taste
Oil for cooking, about 2-4 tbsp
Wash chicken and drain all water. Set aside.
In a pot heat a little oil and add cinnamon and cardamom. Once they are fragrant, add the onion and sauté onions until golden brown.
Add turmeric powder, chili powder/paprika, coriander powder, cumin powder, ginger paste, garlic paste, salt and green chili to taste. Stir for about 30 seconds and add a little water (about ½ cup to a cup). Cook the spices in low to medium heat for about 10 minutes or until most of the water has evaporated and oil has separated from the spice mixture. This is to make sure that the spice mixture is cooked well and fragrant – this process is called moshla (spice) koshano in Bengali.
Add the chicken and potato to the spice mixture and coat them with the mixture. Cook without water for about 2-3 minutes or longer if you like so that the spices are well incorporated in the chicken. You may need to stir a few times. Add the cauliflowers. Add just enough water as you would like for the gravy, cover and cook. Do not stir too much as the cauliflowers are delicate and will break. Cook until the chicken, potato and cauliflowers are all cooked. Taste for salt and adjust as required.
Serve with rice and enjoy 🙂