Braised Cauliflower and Tomatoes (Indian)

By MelanieAnn

Ingredients

• 3 tablespoons oil
• 1 inch piece fresh ginger
• 1 -2 chili pepper, seeded (see NOTE)
• 1/2 teaspoon brown mustard seeds
• 1 teaspoon cumin seed (not ground)
• 2 1/2-3 lbs cauliflower (about 1 large)
• 1 tablespoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 lb tomato (about 3 medium)
• 1 tablespoon water
• For garnish
• 1/2 teaspoon garam masala
• 3 tablespoons fresh cilantro or 3 tablespoons fresh parsley, minced

Details

Servings 4

Preparation

Step 1

1 NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.

2 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 Heat oil in a large non-stick skillet over medium to medium high heat.

4 When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.

5 Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.

6 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 When done, uncover and evaporate excess liquid on high heat, stirring carefully.

8 Serve sprinkled with herbs and garam masala.