Braised Cauliflower and Tomatoes
"An Indian dish that is not only tasty but colorful. Turmeric gives it a bright yellow color. Goes well with fried meat, green salad and bread."
photo by Derf2440
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-5
ingredients
-
For cauliflower
- 3 tablespoons oil
- 1 inch piece fresh ginger
- 1 -2 chili pepper, seeded (see NOTE)
- 1⁄2 teaspoon brown mustard seeds
- 1 teaspoon cumin seed (not ground)
- 2 1⁄2 - 3 lbs cauliflower (about 1 large)
- 1 tablespoon ground coriander
- 1⁄2 teaspoon turmeric
- 1 teaspoon salt
- 1 lb tomatoes (about 3 medium)
- 1 tablespoon water
-
For garnish
- 1⁄2 teaspoon garam masala
- 3 tablespoons fresh cilantro or 3 tablespoons fresh parsley, minced
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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Reviews
-
Very tasty cauliflower, we loved it and will be making it again! Made as the recipe said, except for the garnish, didn't have either in. Had a tiny bit of trouble at first with the seeds and jalepeno, I was afraid I had burned them but they didn't taste burned, they really complimented the cauliflower. Probably because I had never cooked seeds in that way. I will be making this again, next time with the proper garnish, thanks for sharing a nice change with cauliflower.
RECIPE SUBMITTED BY
Hi,
I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine.
I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).