Monday, December 24, 2012,3:17 AM
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PrintINDIAN CAULIFLOWER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the onion, garlic, ginger and water in an electric blender and process until smooth.
- Heat the oil in a shallow pan; add the contents of the blender and all the other ingredients except the vegetables and yogurt.
- Cook gently for 5 minutes, adding a little water if the mixture becomes too thick and begins to stick to the bottom of the pan.
- Add the cauliflower, potatoes and stir well, turning the florets until coated with the sauce. Cover and cook gently for 15 to 20 minutes until the florets are just tender.
- Serve hot with a side dish of yogurt.
INGREDIENTS
- 2 onion, peeled and quartered
- 4 garlic cloves, peeled
- Half inch piece root ginger
- 8 tablespoons water
- 8 tablespoons IDHAYAM sesame oil
- ½ teaspoon ground turmeric
- 4 tomatoes, skinned and chopped
- 2 teaspoon coriander seeds, ground
- 2 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 4 teaspoons salt
- Freshly ground pepper
- 4 tablespoons lemon juice
- 2 medium cauliflower, washed and divided into florets
- 2 Medium Sized Potatoes, cut into small pieces
- Plain yogurt, to serve
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