Another one adapted from Lord Krishna’s Cuisine. This is an easy thing to do with cauliflower, and it’s practically a pantry recipe in my house because of my spice collection. I am suggesting canned tomatoes rather than fresh, because fresh aren’t reliably available this time of year in non-San Joaquin Valley locations. You could use a pound of fresh tomatoes, chopped, instead of the canned. My note in the margin tells me I first made this on July 11th, 1995, and says, “Yum! Don’t change a thing! This is great!”
2 T. ghee or vegetable oil
1 in. piece of fresh ginger root, minced
1 jalapeno chili, seeds & membrane removed, minced
1/2 tsp. black mustard seeds
1 tsp. cumin seeds
1 large cauliflower (about 3 lbs.), trimmed, cored, and broken into flowerets
1 T. ground coriander
1/2 tsp. turmeric
1 tsp. salt
1 28 oz. can Muir Glen Fire Roasted Tomatoes, chopped (food processor or knife, whatever floats your boat)
1 tsp. garam masala
1/4 c. minced cilantro
Heat the ghee or oil in a large nonstick casserole or sauté pan over medium-high heat. When it is hot but not smoking, drop in the ginger, chili, mustard, and cumin seeds. Fry until the mustard seeds pop and turn gray and the cumin seeds turn brown. Stir in the cauliflower, ground coriander, turmeric and salt. Stir-fry until the flowerettes are slightly browned, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 20-30 minutes, shaking the pan occasionally to keep the vegetables from sticking, until the cauliflower stalks are just tender. Uncover, raise the heat to high to evaporate most of the liquid. Just before serving, sprinkle with the garam masala and fresh cilantro.
Leave a Reply