Ingredients Jump to Instructions ↓

  1. 1 medium cauliflower -- broken into florets

  2. 1 medium onion -- chopped

  3. 1 2" piece ginger -- grated

  4. 7 tablespoons water

  5. 5 tablespoons vegetable oil

  6. 6 garlic cloves -- chopped

  7. 1 teaspoon cumin

  8. 1 teaspoon coriander

  9. 2 small tomatoes -- peeled & chopped

  10. 1/2 teaspoon turmeric

  11. 1/8 teaspoon cayenne -- or to taste

  12. 1 fresh green chile -- chopped

  13. 1 tablespoon lemon juice

  14. 1 1/4 teaspoons salt

  15. 1/4 teaspoon garam masala

Instructions Jump to Ingredients ↑

  1. Preparation : Soak cauliflower florets in water for 30 minutes and drain. Blend ginger and onion along with 4 Tbsp. 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 and stir-fry for 2 minutes. Remove the cauliflower with a slotted spoon and put in a pot. Fry the paste from the blender for 1 minute. Add cumin, coriander and tomatoes. Stir-fry until it changes color, reducing heat if necessary to prevent burning. Add turmeric, cayenne, green chile, lemon juice and 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 Tbsp. water and bring to a simmer. Cover and 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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