Cauliflower With Onion & Tomato

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Cauliflower With Onion & Tomato

vegetables, indian, side dish

1 medium cauliflower, broken into - florets
1 medium onion, chopped
1 each 2 piece ginger, grated
7 tablespoon water
5 tablespoon vegetable oil
6 each garlic cloves, chopped
1 teaspoon cumin
1 teaspoon coriander
2 small tomatoes, peeled & chopped
1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 each fresh green chili, chopped
1 tablespoon lemon juice
1 1/4 teaspoon salt
1/4 teaspoon garam masala

Soak cauliflower florets in water for 30 minutes & drain. Blend ginger & onion along with 4 tb water until smooth. Set aside. Heat oil in a skillet over medium heat until hot. Stir-fry garlic until it turns medium brown. Put in the cauliflower florets & stir-fry for 2 minutes. Remove the cauliflower with a slotted spoon & put in a pot. Fry the paste from the blender for 1 minute. Add cumin, coriander & tomatoes. Stir-fry unitl it changes colour, reducing heat if necessary to prevent burning. Add turmeric, cayenne, green chili, lemon juice & salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3 tb water & bring to a simmer. Cover & cook over gentle heat for 5 to 10 minutes. The cauliflower should be just done. Remove lid, sprinkle garam masala over the top. Stir to mix.