| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4qr | 1 | servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 3 | tb | Oil |
| 1 | 5 cm piece ginger; peeled and | |
| ; julienned | ||
| 4 | Green chillies; cut in half | |
| ; lengthwise | ||
| 1 | ts | Whole cumin seeds |
| 2 | tb | Ground coriander |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Tumeric |
| 1 1/2 | ts | Salt |
| 1 | 500 gram pkt. frozen peas; rinsed in warm | |
| ; water | ||
| 1/2 | ts | Gaaram masala |
| Fresh chopped coriander for garnish |
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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