INGREDIENTS

INSTRUCTIONS

1. Toast the coriander and cumin in a hot dry cast iron skillet for 30-60
seconds. Do not burn. Add them and the other spices to a spice or coffee
grinder and grind to a fine powder.
2. Trim the stalks from the spinach leaves. In a frying pan, add a
tablespoon of ghee or oil and wilt the spinach a little at a time. Set
spinach aside.
3. Cut the cauliflower into small flowerets, discarding the hard central
stalk. Heat the ghee or oil in a Dutch oven. Add the onions and cauliflower
flowerets, (and the potato) and fry the vegetables gently for about 3
minutes, stirring frequently. Add the garlic
4. In a cast iron frying pan, add a tablespoon of ghee or oil and heat it.
Add all the spices and the ginger to the oil and stir-fry gently for 1
minute. This is called making a 'targa'. Turn off heat. Add the drained
tomatoes to the skillet and use the tomatoes to adsorb all the sautéed
spices.
5. Into the Dutch oven, add the tomatoes and the stock and season with salt
and pepper. Bring to a boil, cover, reduce the heat and simmer gently for 8
minutes.
6. Add the spinach to the pan, stirring to mix well. Cover and simmer
gently for 10-12 minutes, stirring frequently until the cauliflower is
tender. the stock should be almost completely absorbed by the vegetables.
Serve hot.
This recipe was modified from the original.
Recipe by: "Complete Book of Indian Cooking" by Sperling and McFadden
Posted to bbq-digest by "wight" <wight@odc.net> on Oct 20, 1999, converted
by MM_Buster v2.0l.

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