alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 26-27)
| 1. | cauliflower | 1 medium head |
| 2. | ghee | 3 Tablespoons |
| grated ginger | 1 Tablespoon | |
| garlic | 4 large cloves, crushed |
|
| ground turmeric | ½ teaspoon | |
| 3. | crushed tomatoes | 1 14.5-oz. can |
| ground cumin | ½ teaspoon | |
| ground coriander | 1 teaspoon | |
| green chiles | 1 Tablespoon canned chopped green chiles | |
| cayenne | ½ teaspoon | |
| 4. | cilantro | 2 Tablespoons minced |
1. Steam the cauliflower in a covered pot for about 5 minutes if you like it quite crunchy, longer for a softer texture. While it's cooking, make the sauce.
2. In a saucepan heat the ghee over medium heat.
Add the ginger, garlic, and turmeric and let the mixture come to a deep golden brown while stirring constantly.
3. Add the entire can of crushed tomatoes.
Wait for it all to start bubbling furiously, then add the cumin, coriander, canned chile, and cayenne. Stir well, turn the heat down to low, and let the sauce simmer for about 10 minutes
4. Stir in the cilantro, pour the sauce over the cauliflower, and serve.