Serves 4
- Cut off the thick coarse stem of the cauliflower and break it into delicate florettes, no wider than 2.5 cm, with stems no longer than 4 cm (You can do this with your hands or a sharp knife)
- Slice the stems into thin round slices. Wash in colander and leave to drain
- Heat oil in large saucepan on medium heat
- Add minced ginger, turmeric, cumin coriander and chilli - fry for about 3 minutes
- Add green coriander and continue frying for a further two minutes
- Add the cauliflower, salt and water. Sprinkle with garam masala
- Cook stirring for about 3-4 minutes
- Lower heat to minimum, cover with a well fitting lid. Cook slowly for 35-40 minutes, stirring every 10 minutes
- You may need to sprinkle a small amount of water from time to time
- This dish is ready when the cauliflower is tender with just a faint trace of crispness
- This is supposed to be a "dry" preparation, if the cauliflower releases a lot of juice then cook uncovered so liquid can evaporate
- Looks very appealing served in a shallow serving bowl. Sprinkle with fresh coriander leaves for garnish
- Serve with Indian breads, or with a lentil dish and plain boiled rice
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