- Ready In:
- 1hr 10mins
- 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.
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Very, very good. Lots of flavor without fat or salt. I was wary about the amount of some of the spices since I am new to Indian cuisine, but it turned out delicious. I used the red cayenne pepper and made the rest of the recipe as posted, but I used a bit more water than the recipe called for. My cauliflower was about done with only 30 minutes of cooking at the final step, then I simply turned off the heat and let it sit covered for the remaining time. I served it with rice. The second time I made this, I added about 1/4 of finely minced onion and 1/4 c of finely minced red bell pepper at the same time I added the cilantro. Next time I make it, I'll throw in some cooked chickpeas to make it an all in one meal. I think the seasoning blend and cooking method would work really well for potatoes as well.