Panch phoran is a blend of nigella, fenugreek, cumin, fennel and mustard seeds. It provides a big flavour hit and textural crunch with the sweet cauliflower. Serve as an entree or as part of a main meal.
1/2 cauliflower, broken into small florets
400g tin chickpeas
1/4 cup plain flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
6 tbsp vegetable oil (or ghee if you're not vegetarian), plus extra for frying
1 tbsp panch phoran
2 small green chillies, split in half
1/2 cup fresh mint leaves plus extra to garnish
Coriander leaves to garnish
Place yoghurt in a muslin-lined colander over a bowl and set aside to drain and thicken.
Cut cauliflower into small florets and place in a large bowl.
Drain chickpeas and set aside on paper towel to dry a little.
Mix flour, cumin, coriander and curry powder. Toss cauliflower in spiced flour to coat.
Heat ghee in large frypan until melted. Add panch phoran and green chillies and fry for one minute until the spices start to pop. Add spice-dusted cauliflower and fry over low heat for 10 minutes until cauliflower is soft.
Toss the drained chickpeas in the remaining spiced flour to coat, then add to the pan and cook for a few minutes (you may need to add extra ghee). Season with salt.
Mix drained yoghurt with shredded mint and spread a few tablespoons over a serving plate. Top with spiced cauliflower and chickpeas. Garnish with extra mint and coriander leaves.