With rich flavors of spice and chilis typically found in Indian cuisine, serve this cauliflower stew with rice and chickpeas. It will leave you spellbound!
Position a rack to the middle slot in the oven. Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
Add the ghee to the pan and place it inside the oven to heat for 3 minutes.
Combine the chickpeas and spices in a bowl; toss well.
Add the chickpeas to the baking sheet; toss to coat with the hot ghee. Bake until the chickpeas are crisp; about 20 minutes. Transfer the chickpeas to plate lined with paper towels to drain and cool.
Make the Stew:
Heat 2 tablespoons of the ghee in a large nonstick pan (with a lid) over medium-high heat. Add the potatoes. Cooking stirring occasionally for 7 to 10 minutes or until the potatoes are golden brown on all sides. Using a slotted spoon, remove the potatoes from the pan into a bowl.
Using the same skillet, heat one tablespoon of the ghee, the cauliflower and a large pinch of salt. Stir and cook until the cauliflower is golden brown around the edges, but not cooked all the way through; about 15 minutes. Transfer the cauliflower to the bowl with the potatoes.
Add the final tablespoon of ghee and the mustard seeds to the pan. Cook for about 30 seconds, until fragrant. (Caution: seeds may pop, so be careful) Add the onion and cook over medium-low heat until golden brown; about 8 to 10 minutes.
Add the garlic and serrano chili to the browned onions, stirring continuously, for about 2 more minutes. Add the potatoes and cauliflower, and stock to the pan. Season with turmeric, and kosher salt, to taste. Bring the mixture to a boil; reduce to a simmer and cover the pan with a lid. Cook until both the cauliflower and potatoes are fork tender; about 10 minutes.
Serving:
To serve, spoon some rice into each bowl, top with the stew and chickpeas. Garnish with cilantro and scallions.
Notes
Learn more about ghee HERE.Leftovers reheat nicely and maybe even better the next day!Recipe adapted from Sara Moulton
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