Its official. I love fennel. I love its aroma and the unique flavour it infuses in to the dishes. Its sometimes the star ingredient of a dish, without actually taking all the lime light! I wanted to combine the goodness of asparagus, potatoes and cauliflower in to one amazing bowl of hearty subzi. Thus was born this unique and tasty side dish. I could eat it with rotis the whole week! I really did! It was a hit with rotis and the leftover went it to fill in to my bread,to make tasty sandwiches and the third day, I stuffed it in to puff pastry sheets. Yes, it was amazing! Go on, try it and see for yourself.
2 Small or 1 Medium Onions diced fine.
2 Cups Cauliflower Florettes.
1 Potatoe cut in to medium 1 inch bits.
1 pound Asparagus diced in into 1 inch pieces.
1/4 Tsp Turmeric.
1 Tsp Red chilli powder.
1 Tbsp Fennel powdered.
1 Tsp Tandoori Masala.
1/2 Tsp Garam Masala.
1 Tsp Salt.
1 Tsp heaped Somph/ Fennel.
2 Star Anise.
1 Mace (Optional)
TANDOORI MASALA POWDER:
4 tsp ground dhania.
3 tsp cumin ground.
4 tsp garlic powder.
2 tsp red cp.
3 tsp ginger powder.
2 tsp amchur.
1 tsp dried mint.
red food coloring.
1 tsp chilli powder.
2 Tsp Kasoori Methi.
Grind to a near smooth powder and store in an air tight container for more than 6 months.
- Microwave the cauliflower florettes, diced asparagus on HIGH for about 3 minutes.
- Boil the potatoe in a little water with salt and dice in to pieces.
- In a shallow kadai, add a tbsp of oil and when its hot enough, add the fennel, star anise and mace. When its slightly roasted add the finely chopped onions and shallow fry until pinkish brown.
- Just when the aroma was already getting to you, add the microwaved veggies – cauliflower, asparagus and the potatoes.
- Sprinkle turmeric powder, red chilli powder and salt and mix them all in well.
- Sprinkle a few drops of water and reduce the flame to medium low. Cover and cook fofr about ten minutes.
- Check to see if the veggies are well cooked, If not cook for a couple minutes more.
- Gently add the tandoori masala powder and the garam masala powder at this stage and mix it in.
- Garnish with chopped cilantro, switch off the flame and keep covered until its time to serve.
5 thoughts on “My love for fennel – Fennel spiced Cauliflower & Asparagus Subzi.”
This looks mighty good. Tossing in some cut up fennel bulb as well would give you the anise trifecta.
Looks very inviting.
yummy.. looks tasty
Ive never tried using fennel with Indian spices. Great idea.
Wonderful click.. Looks too good.. 🙂 I love fennel flavor too!!! Dish looks and sounds super delicious!!