Braised Cauliflower and Tomatoes

Recipe by Inge 1505
READY IN: 40mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.
  • 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.
  • Heat oil in a large non-stick skillet over medium to medium high heat.
  • When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes.
  • Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.
  • 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.
  • When done, uncover and evaporate excess liquid on high heat, stirring carefully.
  • Serve sprinkled with herbs and garam masala.
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