Maharajah's Choice
Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Serves 4

1/2 head of fresh Cauliflower
2 tspns of Seven Seas Minced Ginger
3 tbspns of oil
1/2 tspn of Maharajah's Choice Ground Turmeric
1 fresh Green Chilli chopped or 1/2 tspn of Maharajah's Choice Chilli Powder (optional)
1/2 cup coarsely chopped fresh Coriander Leaves
1/2 tspn of Maharajah's Choice Ground Cumin
1 tspn of Maharajah's Choice Ground Coriander
1 tspn Maharajah's Choice Garam Masala
1/4 cup of warm water
salt to taste

  1. Cut off the thick coarse stem of the cauliflower and break it into delicate florettes, no wider than 2.5 cm, with stems no longer than 4 cm (You can do this with your hands or a sharp knife)
  2. Slice the stems into thin round slices. Wash in colander and leave to drain
  3. Heat oil in large saucepan on medium heat
  4. Add minced ginger, turmeric, cumin coriander and chilli - fry for about 3 minutes
  5. Add green coriander and continue frying for a further two minutes
  6. Add the cauliflower, salt and water. Sprinkle with garam masala
  7. Cook stirring for about 3-4 minutes
  8. Lower heat to minimum, cover with a well fitting lid. Cook slowly for 35-40 minutes, stirring every 10 minutes
  9. You may need to sprinkle a small amount of water from time to time
  10. This dish is ready when the cauliflower is tender with just a faint trace of crispness
  11. This is supposed to be a "dry" preparation, if the cauliflower releases a lot of juice then cook uncovered so liquid can evaporate
  12. Looks very appealing served in a shallow serving bowl. Sprinkle with fresh coriander leaves for garnish
  13. Serve with Indian breads, or with a lentil dish and plain boiled rice

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