No wait, come back! I promise this recipe is not as boring as it sounds. In fact, I’d cautiously venture that it’s the best Indian dish I’ve ever cooked – lively, aromatic, balanced and with just the right level of heat. It’s a dry affair, so needs something wet alongside it – you could certainly serve it as a side to a cauldron of korma, but as it was meat-free Monday I just ripped into the packet of dal I’d been given at the Bukhara pop-up (which is fully booked but on whose waiting list I advise you to promptly place your ass), and went at it with some steamed rice and a little raita.

Serves 2
2 tbsp vegetable oil
1 tbsp black mustard seeds
1/4 tsp asafoetida
20 or so curry leaves (dried will do)
1 dried red chilli
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1 large red onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
1 long red chilli, sliced at an angle
A head of cauliflower, hacked into florets
100ml water
Salt and pepper

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– Heat the vegetable oil over a medium-high in a saute or large-ish saucepan and add the mustard seeds. When they start to pop, add the asafoetida, curry leaves, red chilli and spices, and prod around the pan for a minute or two, taking care not to burn. Add the onion, garlic and chilli and season generously with salt and pepper. Lower the heat a little and cook for 10 minutes, stirring regularly.

– Throw in the cauliflower along with the water, cover and cook for 10-12 minutes, until the cauliflower is almost cooked. Remove the lid, whack up the heat, and cook for another 1-2 minutes. Keep warm while you finish off your other bits and pieces, and serve.