On many of my trips to Detroit, my friends and co-worker would invite me for dinner at their house. One of my favorite dishes was their Indian Creamy Cauliflower Vegetable.
I love this indian dish and it can be done for other vegetables or dishes
Ingredients:
- Two cups finely chopped Vidalia Onions.
- One small cauliflower florets.
- Two chopped carrots.
- One chopped small green or red bell pepper.
- One 16 oz. can of mushroom soup condensed.
- One 16 oz. can of tomato sauce.
- One and half cup of regular milk.
- Half cup heavy whipping cream.
- Two small green chilies. I used Serrano. If it is very hot use one.
- Small piece of ginger.
- Four cloves of garlic.
- One half teaspoon turmeric powder.
- One tea spoon cumin powder.
- Five tablespoon canola oil.
- Half bunch of cilantro.
- Salt to taste.
First steam the cauliflower florets, carrots, and bell pepper in a steamer.
Secondly grind the green chilies, ginger, and garlic.
Method:
- In a heavy pot, heat the oil for a few seconds.
- Saute the onions until golden brown on a medium heat for about 8 minutes.
- Add the paste of chillies, ginger, salt, and garlic cook for two minutes.
- Then add the turmeric, cumin powder, mushroom soup, milk, and tomato sauce cook for about 10 minutes on a medium heat with lid covered.
- Make sure you stir the mixture few times.
- Add all the steam vegetables and heavy cream , let it simmer everything for 10 minutes.
- Garnish with chopped cilantro.
Enjoy with rice or nan (Indian bread).
