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Phase: 1
1 large head fresh cauliflower (or 2 small ones)
8 tablespoons (1/2 cup) vegetable oil
1 piece fresh ginger, about 1' by 2.5', peeled and coarsely chopped
1/2 teaspoon turmeric
1 fresh hot green chili, sliced thinly OR 1/4 teaspoon cayenne pepper (optional)
1 packed cup cilantro (also called Chinese parsley or coriander greens), coarsely chopped
1 teaspoon ground cumin
2 teaspoons ground coriander (seed)
1 teaspoon garam masala
1 tablespoon lemon juice
2 teaspoons salt
7 tablespoons warm water (divided)
Blend the ginger with 4 T of the water until smooth.
Cut the cauliflower into 1-1.5 inch pieces.
Heat the oil in a deep 10-12' skillet. Add the ginger paste and turmeric, stir constantly for 2 minutes. Add the cilantro and green chili or cayenne (if desired), stir and cook another 2 minutes. Add the cauliflower, cook and stir for another 5 minutes. (If needed, add 1 T water to prevent sticking.)
Now add all remaining ingredients: cumin, coriander, garam masala, lemon juice, salt, and water, cook and stir another 5 minutes.
Lower heat, cover pan, and cook slowly for another 35-45 minutes, stirring every 10 minutes or so.
NOTE: With non-stick cookware, the oil can probably be drastically reduced. I'd try 2 tablespoons, or 4 in a non-non-stick pan.
Submitted By: Reubenesque
Added: 00/00/0000
Comments: I am posting the recipe as I found it in an Indian cookbook.
If you can't find garam masala in a store, I have given a recipe for two versions. I prefer #2, but it makes a lot more, so if you're not sure you'll use much, try #1.
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