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. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is a dry-textured, succulent everyday dish that can be featured on any lunch or dinner menu. This typically Maharashtrian dish makes a meal when served with Griddle-Fried Whole Wheat Bread or Baked Buckwheat with Almonds and a tossed green salad.
- Preparation time: 10 minutes
- Cooking time: 25–30 minutes
- Serves: 4 or 5
Ingredients
- 3–4 tbsp (45–60 ml) ghee or vegetable oil
- 1-inch (2.5 cm) piece of fresh ginger root, scraped and cut into thin julienne
- 1–2 green jalapeño chilies, cored, seeded, and slivered
- 0.5 tsp (2 ml) black mustard seeds
- 1 tsp (5 ml) cumin seeds
- 1 large cauliflower (approx. 3 lbs / 1.5 kg), trimmed, cored, and cut into flowerets 2 x 1 x 0.5 inches (5 x 2.5 x 1.5 cm)
- 1 tbsp (15 ml) ground coriander
- 0.5 tsp (2 ml) turmeric
- 1 tsp (5 ml) salt
- 3 medium-sized tomatoes (approx. 1 lb / 16 oz / 455 g), each peeled and cut into eighths
- 1 tsp (5 ml) garam masala
- 3 tbsp (45 ml) coarsely chopped fresh coriander or minced parsley
- Butter (optional)
Instructions
- Heat the ghee or oil in a large nonstick casserole or sauté pan over moderate to moderately high heat. When it is hot but not smoking, add the ginger, chilies, mustard, and cumin seeds.
- Fry until the mustard seeds pop and turn gray and the cumin seeds turn brown.
- Stir in the cauliflower, ground coriander, turmeric, and salt. Stir-fry until the flowerettes are slightly browned, then stir in the tomatoes.
- Cover the pan 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 are just tender.
- 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.
