Wednesday, April 14, 2010

Spicy Cauliflower with Braised Tomato

Gobhi Tamatar Sabji

Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze.

Serves: 4

Ghee or oil - 3 tbsp
Fresh ginger root - 1 inch piece, scraped and cut into thin julienne
Green chillies - 2, cored, seeded and slivered
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Cauliflower - 1 large, trimmed, cored and cut into florets
Ground coriander - 1 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Tomatoes - 3 medium, peeled and cut into eighths
Garam masala - 1 tsp
Fresh coriander - 3 tbsp, coarsely chopped
Butter - optional

1. Heat the ghee or oil in a large non-stick casserole or saute pan over moderate to moderately high heat. When it is hot but not smoking, drop in the mustard seeds. Wait for the mustard seeds to pop and turn gray then drop the ginger, chilies, mustard and cumin seeds.
2. Fry until the cumin seeds brown, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking or until the cauliflower stalks just tender.
3. Uncover, raise the heat and stir-fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh herb, and add a knob of butter, if desired.

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