Prep 15 mins
Cook 15 mins
this is kind of a reinterpretation of the classic aloo gobi, only not by the braise process. because the cauliflower emits so much water, it doesn't need to be braised but somewhat steamed for a lighter crisper texture.
- 1 head cauliflower, cut into small florets
- 3 large mushrooms, in 1/8 inch slices
- 6 -8 grape tomatoes
- 2 garlic cloves, crushed and finely chopped
- madras curry
- garam masala
- black pepper
- vegetable oil
- heat up enough vegetable oil to cover the bottom of the pan and heat until very hot.
- saute mushrooms and garlic with some cumin.
- add the cauliflower, tomatoes, salt, and curry powder. mix well and cover.
- check and stir every now and then.
- taste and adjust seasonings if necessary. turn off heat when the cauliflower softens and tomatoes have reduced to sauce.
- add garam masala, black pepper and cilantro. mix well and cover until serving, at least 5 minutes.
Curry and cauliflower is a great combination! I used just a little oil and added some broth to steam the veg. It came out very well, though next time I might add a few more tomatoes. I used about a teaspoon of curry powder and garam masala, and then a few dashes of the other spices, which was a perfect blend for us. Thanks!
Really easy to make and tasty. I wasn't completely satisfied with my version as I probably didn't use enough spices and my cauliflower was too small... it went too mushy. But this good be really good!