alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 26-27)
| 1. | cumin seeds | 1/2 teaspoon |
| coriander seeds | 1 teaspoon | |
| 2. | ghee | 2 Tablespoons |
| fresh ginger | 1 teaspoon grated | |
| garlic | 2 large cloves grated | |
| ground turmeric | ½ teaspoon | |
| 3. | canned tomatoes | 1 14.5 oz. can |
| serrano chile | 1 medium, sliced thin | |
| cayenne | ½ teaspoon | |
| 4. | cauliflower | 4 cups florets |
| water | ½ cup | |
| salt | to taste | |
| 5. | cilantro | 2 Tablespoons minced |
| 6. | brown butter | 2 Tablespoons |
1. In a small frying pan, toast first the cumin seeds and then the coriander seeds, and then grind them in a peppermill. Put a pinch of the ground spices back in the small frying pan and the rest in a saucepan with a lid.
2. Save tiny pinches of the ginger, garlic, and turmeric in the little frying pan.
Add the ghee and the rest of the ginger, garlic, and turmeric to the cumin and coriander that are already in the saucepan.
Heat the ghee gently and cook the mixture till the garlic is just beginning to color.
3. Add the can of tomatoes, the chile, and the cayenne. Stir the mixture well, turn the heat on to low, bring the sauce up to a simmer, and let it simmer uncovered till the tomatoes have cooked down, about 10 minutes.
4. Put the cauliflower in the pot, cover the pot, and cook the cauliflower until it's as done as you like it. Meanwhile chop the cilantro and make the tadka.
5. Top the cooked cauliflower with the cilantro.
6. Add the brown butter to the little frying pan, turn the heat up under it, and cook the ingredients very briefly, just until you can smell them changing.
Pour the brown butter mixture over the cauliflower and serve the dish immediately.