| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Cauliflower, broken into | |
| florets | ||
| 1 | Onion, chopped | |
| 1 | 2" piece ginger, grated | |
| 7 | T | Water |
| 5 | T | Vegetable oil |
| 6 | Garlic cloves, chopped | |
| 1 | t | Cumin |
| 1 | t | Coriander |
| 2 | Tomatoes, peeled & chopped | |
| 1/2 | t | Turmeric |
| 1/8 | t | Cayenne, or to taste |
| 1 | Fresh green chili, chopped | |
| 1 | T | Lemon juice |
| 1 1/4 | t | Salt |
| 1/4 | t | Garam masala |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 742.4mg
Potassium: 167.6mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 1.5g
Protein: 1.1g