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.
Provided by Inge 1505
Categories Cauliflower
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 195.1, Fat 11.3, SaturatedFat 1.7, Sodium 675.1, Carbohydrate 21.8, Fiber 9.4, Sugar 10.4, Protein 7.2
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