- Servings: 4
2-3 Tbsp ghee or oil (a high-heat oil like canola, peanut or coconut is good)
1" piece fresh ginger root, cut into thin julienne
1-2 fresh chiles, seeded and cut into thin slivers (or substitute a pinch or two of cayenne, added with the coriander)
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 Tbsp coriander
1/2 tsp turmeric
1/2 - 1 tsp salt
1 large head cauliflower (about 3 lbs), trimmed, cored, and broken/cut into florets
1 lb tomatoes, fresh or canned, cut into eighths (if large) or quarters (if small/medium)
1 tsp garam masala
2 Tbsp chopped cilantro
1 Tbsp butter (optional)
Heat the oil or ghee in a large pan over a moderately high heat. While it's heating, prep and measure out your ginger, chiles (if using), and mustard and cumin seeds. When the oil is hot but not smoking, add the pre-measured seasonings all at once. Cook until the cumin seeds darken and the mustard seeds pop (you might need to use a lid to keep them from popping all over your stove). This should take less than a minute, depending on the heat.
When the popping has subsided, add the coriander, turmeric and salt. Stir a moment to toast the spices and distribute them, then drop in the cauliflower florets, and stir-fry until they're lightly browned. Stir in the tomatoes. Cover, reduce heat to low, and cook 15-25 minutes, stirring occasionally, until the cauliflower is just tender.
When the cauliflower is almost done, uncover the pan and raise the heat back to high. Cook, stirring occasionally, until the remaining liquid is reduced to a thick glaze. Sprinkle with garam masala and cilantro, top with the butter (if desired), and add additional salt if needed. Serve with rice or naan.