Cauliflower in a Spiced Onion Gravy

Cauliflower is one of those vegetables that takes on whatever you put around it. On its own it can taste a little flat, but simmered in a gravy built from onion, ginger and green chilli, it turns into something you want to scoop up with bread. This sabzi is a home-kitchen staple across North India, where cooks make it on busy weeknights with whatever is in the fridge. Cauliflower has a mild, slightly sweet taste when it is cooked until just tender, so the trick is not to overboil it. Boil the florets until a knife slides in easily, then drain them well before they go into the pan. Wet florets will water down the gravy.

The paste is the heart of the dish. Blending the onion, ginger and chilli with a splash of water gives you a smooth base that cooks down into a silky sauce rather than chunky bits. Keep the pan on a steady medium flame once the paste goes in, and stir often. The gravy is ready when the raw smell of onion has gone and the oil starts to show at the edges. Fresh coriander goes in right at the end, so it stays bright and green.

If you have leftovers, store them in a sealed container in the fridge for up to two days. The florets soften a bit more overnight, and the gravy thickens as it sits. Warm it in a pan with a spoonful of water rather than the microwave, which can make the cauliflower grainy. It also makes a good filling for a wrap the next day, rolled into a roti with a little chopped onion.

For a full meal, I like to pair this with a quick, cooling side. A bowl of Maharashtrian Onion and Tomato Koshimbir adds crunch and tang, and a spoonful of Zesty Mint and Onion Chutney brings a sharp hit of flavour. If you want something more filling, a plate of Bengali White Peas with Fenugreek Leaves makes the table feel generous without much extra work.