Cauliflower With Onion And Tomato
|Onion||1 Medium, peeled and coarsely chopped|
|Garlic||4 Clove (20 gm), peeled and coarsely chopped|
|Fresh ginger piece||1 , peeled and coarsely chopped (2 Inches Long And 1 Inch Wide)|
|Cauliflower head||1 Large (Fresh, Or 2 Small Ones)|
|Vegetable oil||8 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Fresh tomato||1 Medium, peeled and chopped (Or Canned)|
|Chopped chinese parsley||1 Tablespoon (Coriander Greens Or Cilantro)|
|Hot green chili/1/4 teaspoon cayenne pepper||1 , washed and finely sliced (Fresh)|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Lemon juice||1 Tablespoon|
Put chopped onion, garlic, and ginger in blender with 4 tablespoons of water and blend to a paste.
Break off cauliflower into small flowerets, not longer than 1 to 1 1/2 inches, and not wider at the head than 1/2 to 1 inch.
Wash in colander and leave to drain.
Heat the oil in a heavy-bottomed 10-12-inch pot over medium flame, pour in the paste from the blender, and add the turmeric.
Fry, stirring, for 5 minutes.
Add the chopped tomato, parsley, and green chili or cayenne, and fry 5 minutes.
If necessary, add 1 teaspoon of warm water at a time and stir to prevent sticking.
Now put in the cauliflower, coriander, cumin, garam masala, salt, and lemon juice.
Stir for a minute.
Add 4 tablespoons warm water, stir, cover, lower flame, and allow to cook-slowly 35 to 45 minutes (the tightly packed cauliflower heads take longer to cook).
Stir gently every 10 minutes or so.
The cauliflower is done when each floweret is tender with just a faint trace of crispness along its inner spine.