1. NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis. 2. 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. 3. Heat oil in a large non-stick skillet over medium to medium high heat. 4. When hot add ginger, jalapenos, cumin and mustard, cook until mustard pops and cumin has darkened a few shades, about 1-2 minutes. 5. Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes. 6. 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. 7. When done, uncover and evaporate excess liquid on high heat, stirring carefully. 8. Serve sprinkled with herbs and garam masala. ---------------------------------------------------------------------------
Nutrition
Ingredients
