| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Punjabi |
Vegetables, Punjabi |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Cauliflower broken into flowerets |
| 1 |
lg |
Bunch of fenugreek leaves |
| 1 |
|
Bunch of green garlic |
| 2 |
tb |
Ghee or oil |
| 1 |
sm |
Onion; minced |
| 1 |
|
1/2-inch piece of ginger minced |
| 3 |
|
Green chilies; minced |
| 1 |
ts |
Ground cumin seeds |
| 1 |
ts |
Coriander powder |
| 1/2 |
ts |
Turmeric powder |
| 1 |
lg |
Tomato; diced |
| 1 |
|
Handful of sliced coriander (leaves) |
|
|
Salt; to taste |
|
|
Chili powder; to taste |
INSTRUCTIONS
Slice fenugreek leaves and garlic. Heat ghee or oil and cook onion and
ginger until soft. Add fenugreek leaves, garlic and chilies, and cook
until almost dry. Add tomatoes and remaining ingredients (except
cauliflower) and cook until tomatoes are soft. Mash mixture with the back
of a wooden spoon, then add cauliflower. Add two tablespoons water to pan,
cover, and simmer over low heat until cauliflower is done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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