Ingredients
-
-
3
-
1
-
1 - 2
-
1/2
-
1
-
2 1/2 - 3
-
1
-
1/2
-
1
-
1
-
1
-
-
1/2
-
3
Directions
Braised Cauliflower and Tomatoes,An Indian dish that is not only tasty but colorful. Turmeric gives it a bright yellow color. Goes well with fried meat, green salad and bread.
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Steps
|
1
Done
|
Note: use One 2 Inch Long Medium Hot Jalapeno, but I Am not Very Daring When It Comes to Chilis. |
|
2
Done
|
Wash and Cut Cauliflower Into Small Flowerets, About 1x2 Inches. Peel Ginger, Cut Into Thin Matchsticks. Cut Jalapenos Into Thin Strips. Wash and Cut Tomatoes Into Eight Wedges Each. |
|
3
Done
|
Heat Oil in a Large Non-Stick Skillet Over Medium to Medium High Heat. |
|
4
Done
|
When Hot Add Ginger, Jalapenos, Cumin and Mustard, Cook Until Mustard Pops and Cumin Has Darkened a Few Shades, About 1-2 Minutes. |
|
5
Done
|
Add Coriander, Salt and Turmeric, Stir Once, Add Cauliflower and Stir-Fry Until Cauliflower Is Slightly Browned, About 5 Minutes. |
|
6
Done
|
Reduce Heat to Low, Add Tomatoes and Water, Stir Once and Cover. Cook Covered For 15-20 Minutes Until Cauliflower Is Just Tender. Shake Pan Occasionally to Avoid Sticking, Don't Stir. |
|
7
Done
|
When Done, Uncover and Evaporate Excess Liquid on High Heat, Stirring Carefully. |
|
8
Done
|
Serve Sprinkled With Herbs and Garam Masala. |
