From Classic Indian Cooking by Julie Sahni (pp. 299-301)
This dish goes wonderfully well with cardamom-laced dishes. Also, cream and yogurt sauce dishes look subtly elegant against its sparkling yellow color. Good choices are Lamb in Fragrant Garlic Cream Sauce (p. 176), Royal Chicken in Silky While Almond Sauce (p. 215), Moghul Braised Chicken (p. 206), Chicken Pilaf (p. 228), and Royal Braised Vegetables in Cardamom Nut Sauce (p. 269). For a lighter meal, serve this as an entree accompanied by a fried bream such as Deep-Fried Puffy Bread (p. 413) or Whole Wheat Flaky Bread (p. 402), and if desired, a cool yogurt salad, such as Spinach and Yogurt Salad (p. 344) or Cucumber and Yogurt Salad (p. 343).
1. Separate the cauliflower into small flowerets (about 1-1 1/2 inch pieces), cutting them with a knife if necessary. Wash them under running cold water, and drain. On a surface next to the stove, place all the spices, the drained cauliflower, and 1/4 cup hot water.
2. Heat 3 tbs of the oil over medium-high heat in a kadhai, large frying pan, or skillet. When the oil is very hot, add coriander or cumin, and fry until the seeds turn dark brown (about 10 seconds). Add ginger and chilies, if using them, and stir for a couple of seconds. Immediately add turmeric and salt, and follow at once with the cauliflower. Stir rapidly to distribute the spices and to prevent burning. Add the hot water, reduce heat and cook, covered, until the cauliflower is fully cooked to crispy tenderness (about 20-25 minutes). Stir once or twice during cooking. (The cauliflower may be cooked up to this stage and set aside, covered, for several hours).
3. Increase heat to medium, and stir-fry to evaporate any moisture remaining in the pan and to lightly brown the cauliflower (about 5-10 minutes). Stir carefully, as cooked cauliflower is usually very fragile and breaks easily. If the vegetable looks a little dry, stir in the remaining oil. Add lemon juice and chopped coriander leaves, and toss gently. Check for salt, and serve immediately.
Variation: substitute potatoes or green peas, or both, for a part of the cauliflower. If you use potatoes, increase the cooking time by 5-10 minutes, depending on how large the pieces of potatoes are.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (89%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 164.9mg||6 %|
|Potassium 147.3mg||4 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.6g|
|Protein 1g||1 %|
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Calories per serving: 96
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