This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.
- 1 tablespoon ginger puree
- 1 large cauliflower
- 1⁄2 teaspoon ground turmeric
- 1 fresh green chilies, sliced crosswise into thin slices (optional) or 1⁄4 teaspoon red chili powder (optional)
- 1 cup firmly packed chopped cilantro
- 1 1⁄4 teaspoons ground cumin
- 2 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons garam masala
- 1 tablespoon lemon juice
- salt (optional) or salt substitute (optional)
- Cut the cauliflower into tiny florets.
- In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
- Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
- Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
- Add remaining ingredients and 4 tablespoons water.
- Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.