INGREDIENTS

INSTRUCTIONS

1. Discard the leaves and inner core of the cauliflower. Cut the
florets and tender stems into 1 1/2 pieces. Rinse cauliflower and set
aside in a colander.
2. Heat the oil in a wok over medium-high heat. Add the cumin seeds,
ginger and chillies and stir-fry for 1 minute. Add cauliflower,
mixing well. Reduce the heat to medium low and stir-fry until the
cauliflower browns, about 10-12 minutes.
3. Add coriander, cayenne, tumeric and salt. Continue to brown for
another minute, blending all spices thoroughly. Stir in peas. Cook,
stirring, as cauliflower continues to brown, about a minute.
4. Cover and simmer for about 6-8 minutes, until cauliflower is
tender. If any liquid remains in pan, raise the heat and rapidly boil
it off. Stir in the garam masala. Remove to a serving dish and serve
at once, sprinkled with coriander.
Recipe from "The Bombay Cafe" by Neela Paniz, published by Ten Speed
Press, 1998.
Converted by MC_Buster.
Per serving: 823 Calories (kcal); 45g Total Fat; (47% calories from
fat); 30g Protein; 83g Carbohydrate; 0mg Cholesterol; 3793mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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