Cauliflower with onion & tomato

6 servings

Ingredients

Quantity Ingredient
1 medium Cauliflower, broken into florets
1 medium Onion, chopped
1 each 2\" piece ginger, grated
7 tablespoons Water
5 tablespoons Vegetable oil
6 eaches Garlic cloves, chopped
1 teaspoon Cumin
1 teaspoon Coriander
2 smalls Tomatoes, peeled & chopped
½ teaspoon Turmeric
⅛ teaspoon Cayenne, or to taste
1 each Fresh green chili, chopped
1 tablespoon Lemon juice
1¼ teaspoon Salt
¼ teaspoon Garam masala

Directions

Soak cauliflower florets in water for 30 minutes & drain. Blend ginger & onion along with 4 tb water until smooth. Set aside.

Heat oil in a skillet over medium heat until hot. Stir-fry garlic until it turns medium brown. Put in the cauliflower florets & stir-fry for 2 minutes. Remove the cauliflower with a slotted spoon & put in a pot. Fry the paste from the blender for 1 minute. Add cumin, coriander & tomatoes. Stir-fry unitl it changes colour, reducing heat if necessary to prevent burning. Add turmeric, cayenne, green chili, lemon juice & salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3 tb water & bring to a simmer. Cover & cook over gentle heat for 5 to 10 minutes. The cauliflower should be just done.

Remove lid, sprinkle garam masala over the top. Stir to mix.

Madhur Jaffrey's "Indian Cooking" Submitted By MARK SATTERLY On 10-01-94

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