- 1 head cauliflower (about 1 1/2 pounds)
- 8 ounces fresh tomatoes
- 3 tablespoons oil
- 1/4 teaspoon cumin seeds
- 1/8 teaspoon mustard seeds
- 2 small whole dried chiles
- 1/2 teaspoon ground turmeric
- 1/4 cup minced onion or shallot
- 1 tablespoon minced fresh ginger
- Heaping 1/2 teaspoon kosher salt, or to taste
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Cut the cauliflower apart into large florets; discard the central stem. Slice across the stems of the florets until they fall apart into bite-size sections and tender stem slices. Set aside. Halve the tomatoes and grate the halves on a box grater into a bowl, grating down to and discarding the skins.
Combine the oil, cumin, mustard, and chiles in a wok or stir-fry pan and set over medium-low heat. Cook until the seeds begin to sizzle and pop. Sprinkle in the turmeric, then stir in the onion and ginger and cook until the onion softens. Add the cauliflower pieces, toss to coat with the spiced oil, and add the grated tomato and salt. Cook, stirring occasionally, until the cauliflower is tender, about 30 minutes. Adjust the seasoning and discard the chiles before serving.
Makes 4 to 6 servings
Good to know
Try this along with other dishes in an Indian meal or as a side dish with a Western-style entrée.
Which beer should I drink with this?
Pilsner or other pale lager
1. Although you would hardly know it from most restaurant menus, India has a whole genre of "dry" vegetable dishes cooked in a shallow pan without added liquid. This is a much slower cooking method than Chinese-style stir-frying, allowing more time for the spice-infused oil to seep into firm vegetables like cauliflower and potatoes.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.