Braised Cauliflower And Tomatoes

1. 1

   NOTE: I use one 2 inch long medium hot jalapeno, but I am not very daring when it comes to chilis.

2. 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. 3

   Heat oil in a large non-stick skillet over medium to medium high heat.

4. 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. 5

   Add coriander, salt and turmeric, stir once, add cauliflower and stir-fry until cauliflower is slightly browned, about 5 minutes.

6. 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. 7

   When done, uncover and evaporate excess liquid on high heat, stirring carefully.

8. 8

   Serve sprinkled with herbs and garam masala.

* Per serving · 4 servings · Values may vary.