Marginally different from the preceding dish, but enough so that I thought its inclusion worthwhile, Gobi Taktakin is a dish made on the streets of India, where they use knives to mince the cauliflower as it sautés on huge flat griddles. (The dish’s onomatopoeic name alludes to the tak-tak-tak sound of two knives simultaneously mincing and tossing the cauliflower as it sautés. To spare your pans the extra wear, it’s better to chop the cauliflower in advance.) Best with homemade curry powder or garam masala. Cumin seeds add a nice crunch, and cilantro adds a fresh note at the end, but neither is essential. Other vegetables you can prepare this way: broccoli, potatoes, carrots, turnips, radishes.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a nonstick skillet wide enough for the cauliflower to fit into in one layer and place over medium-high heat. A minute later, add the cumin seeds if you’re using them, let them fry for 30 seconds, then add half the onion and all the cauliflower. Add the curry powder and season with salt, pepper, and cayenne. Cook, stirring or tossing, until the onion has caramelized and the florets are lightly browned, 3 to 5 minutes.
Step 2
Add the cilantro to the pan, toss once, and transfer to a serving platter. Garnish with the raw onion and serve hot or at room temperature, accompanied by lime wedges.
