Phool gobi aur makki kay daney

Cauliflower florets with sweetcorn

By: Cyrus Todiwala
From: Mr Todiwala's Bombay
Serves: 4
Photographer: Helen Cathcart

In Rajasthan to accompany this as a light snack meal – and many other dishes – corn tortillas are made soft so that they can be eaten along with the food in the same way we eat chapattis. In North India, where corn grows in abundance, many different breads are made from corn, including crisp corn papadums, for instance.

To remove fresh corn kernels from the cobs, peel off the husks and trim the bases. Hold firmly upright on a board and slice down with a sharp knife. Repeat until all the corn is removed. They should yield about 100 g per cob.

Ingredients

Quantity	Ingredient
1 teaspoon	cumin seeds
2 teaspoons	coriander seeds
1	onion, chopped
3 tablespoons	sunflower or rapeseed oil
1 tablespoon	ginger and garlic paste
or 3	garlic cloves, crushed, and 1 teaspoon grated fresh ginger
2	green chillies, seeded, if liked, and chopped
200g	young sweetcorn kernels, fresh or frozen and thawed
1	small cauliflower, cut into small florets
120ml	water
	salt, to taste
2	tomatoes, chopped
2-3 tablespoons	plain greek-style yoghurt
2 tablespoons	coriander leaves, chopped

To serve

Quantity	Ingredient
	corn tortillas

Method

Toast the cumin and coriander seeds in a dry frying pan for about 30 seconds until fragrant. Roughly crush in a mortar with a pestle (or in a small bowl with the end of a rolling pin). Set aside.
Sauté the onion in the oil over a medium heat for 2–3 minutes until just beginning to colour. Add the ginger and garlic paste and the chillies and sauté for 2 minutes. Add the crushed coriander and cumin and sauté for a further minute or two. Add the corn kernels and sauté for 1 minute.
Add the cauliflower florets and sauté for a further 4–5 minutes. Add the water and some salt and simmer until the florets are half cooked. Do not overcook the cauliflower.
Add the tomatoes and allow to soften for a minute or two.
When the desired texture for the cauliflower is reached, beat the yoghurt in a bowl with a fork or a small whisk until smooth and add. Simmer for 4–5 minutes until you get a creamy-looking rich sauce.
Check the seasoning and add the coriander. Stir and remove from the heat.
Serve as a side dish or with corn tortillas.