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Ashram-Style Cauliflower with Ajowan and Ginger (Ajwain Wali – vegetarian recipe
Stav Kogan

Ashram-Style Cauliflower with Ajowan and Ginger (Ajwain Wali Gobi)

This simple cauliflower stir-fry captures the clean, vibrant flavors of an Indian ashram kitchen, relying on the unique, thyme-like aroma of ajowan seeds and the fresh heat of ginger and green chilies. It’s a dish that nourishes the body and soothes the soul.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 1 large head cauliflower, about 1¾ lbs or 800g (28.2 oz), broken into 2-inch florets
  • 4 tablespoons olive or peanut oil, 60 ml (2 fl oz)
  • 1 teaspoon ajowan seeds, 5 ml (0.2 fl oz)
  • 1 2-inch piece fresh ginger, about 5 cm, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • ½ teaspoon ground turmeric, 2.5 ml (0.1 fl oz)
  • ½ teaspoon salt, 2.5 ml (0.1 fl oz)
  • 1–3 fresh hot green chilies, thinly sliced
  • Scooping the cauliflower from the water directly into the pan adds the perfect amount of moisture to steam-cook the florets without making them soggy.
  • For a heartier meal, add a cup of green peas or a can of rinsed chickpeas during the last 3-4 minutes of cooking.

Method
 

  1. Break the cauliflower into 2-inch florets. Wash them thoroughly and let them soak in a large bowl of water for 10-30 minutes while you prepare the other . 2.
  2. Heat the oil in a large frying pan or wok over medium heat.
  3. Once hot, add the ajowan seeds and let them sizzle for a few seconds until fragrant. 3.
  4. Add the finely chopped ginger and garlic.
  5. Sauté for about a minute, stirring constantly, until they soften but do not brown. 4.
  6. Stir in the ground turmeric. Immediately scoop the cauliflower florets from their soaking water directly into the pan, allowing some water to cling to them. This moisture will help steam the cauliflower. 5.
  7. Add the salt and sliced green chilies.
  8. Stir everything together to coat the florets evenly with the spices. 6.
  9. Cover the pan, reduce the heat to low, and cook for 6-10 minutes.
  10. Stir occasionally to prevent sticking. The cauliflower is done when it is tender enough to break easily but still has a slight bite.
  11. Do not skip the ajowan seeds; their unique, peppery, thyme-like flavor is essential to the dish's authentic taste.
  12. Adjust the number of green chilies to your personal preference for heat. For less spice, you can deseed them before slicing.

Nutrition

Calories: 185kcalCarbohydrates: 10gProtein: 3.8gFat: 15g

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