‘Hot and Sweet’ ketchup is one of my favorite condiments and one that always lives in my fridge. I eat it sometimes with plain scrambled eggs in the morning or with grilled cheese. It also makes a great quick sauce for a curry! However, In all my years of cooking at Pondicheri, never have I seen my kitchen crew more excited when I made this dish. I was a little surprised and amused at their “where did you get this sauce” look…
ingredients
2 to 3 tablespoons olive oil
1 teaspoon cumin seeds
1/2 cup minced red onion
1/2 medium cauliflower
1 teaspoon sea salt
3/4 cup Maggi ‘Hot and Sweet’ Ketchup (tomato chili sauce)
1/2 cup plain yogurt or coconut milk, whisked
Herbs for garnish (optional)
Serves 3 to 4
instructions
Cut the cauliflower into large florets, finely chopping any leaves if present.
In a shallow frying pan, combine the olive oil, cumin seeds, and minced onions. Heat them up and after a minute or two, add the cauliflower.
Cook covered on medium heat for 10 to 12 minutes, checking and turning frequently so the onions nor the cauliflower burn.
When the cauliflower is completely cooked, add the ketchup and continue simmering for another 4 to 5 minutes.
Turn the heat extremely low and add the yogurt (or coconut milk), stirring it in slowly. Keep the heat low and cook the curry for another 3 to 4 minutes, then turn the heat off.
Rest the curry for 5 to 10 minutes, then serve with fresh herbs.
notes & variations
If cauliflower or onions do appear to burn slightly, quickly add 2 to 3 tablespoons of water and turn the heat off. Let the mixture rest for 2 to 3 minutes, then continue cooking.
The recipe will work for other vegetables like potatoes, squash, or broccoli.
Hot and Sweet ketchup is available in Maggi (preferable) or Swad brands and available at most Indian grocery stores.
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