Modern Indian Cuisine from Shanik


by New Day Producers

Posted on July 17, 2013 at 11:30 AM

Updated Wednesday, Oct 30 at 10:23 AM

One of the most anticipated new restaurants ever to open in Seattle debuted last year and is the sister to the world famous Vij’s in Vancouver, Canada. Started by Vikram Vij’s wife, Meeru, Shanik opened their doors for modern Indian food in South Lake Union last December. Meeru Dhalwala joins New Day Northwest to share one of the tasty recipes from her most recent cookbook, Vij's at Home.

Spicy Cauliflower 'Steak'
By Meeru Dhalwala of Shanik Restaurant


Serves 6 to 8, depending on the size of the cauliflower
Prep & cooking time: 30 minutes

1 head cauliflower,
outside stalks cut off
1/2 cup cooking oil
1 1/2 cups puréed or
crushed canned tomatoes
1 Tbsp finely chopped ginger
1 1/2 tsp salt
1 tsp turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp ground cayenne pepper
10 cloves (optional)
3-inch cinnamon stick (optional)

Cut cauliflower, as you would a pie, into 6 pieces if it’s a smaller head and
8 pieces if it’s a larger one. Wash and carefully place large cauliflower pieces in a colander to drain.
Combine oil and tomatoes in a large wide pot on medium-high heat. (Since the pot is large, you may need to turn it on to high if your stove burner is small.) Add ginger, salt, turmeric, cumin, coriander, cayenne, cloves and cinnamon, stir well and sauté for 3 to 4 minutes, or until oil glistens from tomatoes.
Reduce the heat to low while you mix in cauliflower. Carefully place each large piece of cauliflower into the pot and gently stir so that the tomato masala covers all the pieces. If necessary, use a large spoon to ladle tomato masala into the nooks and crannies of the cauliflower pieces.
Increase the heat to medium, cover and cook for 8 to 10 minutes, stirring once halfway through. When you stir, if you notice that the cauliflower isn’t cooking, increase the heat. If it’s sticking to the bottom of the pot, decrease the heat. Pierce one of the larger pieces with a knife to see if it is soft (not mushy). If necessary, cook cauliflower, covered, for another
1 to 2 minutes. (If florets have broken apart because they overcooked, don’t worry; this dish is still delicious.)

Download this recipe and excerpt from Vij's at Home.