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Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

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Cauliflower with Onion & Tomato

	Category	Side Dish Recipes
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	Ratings	0

Ingredients And Procedures

1 md Cauliflower, broken into

-- florets 1 md Onion, chopped

1 ea 2" piece ginger, grated

7 tb Water

5 tb Vegetable oil

6 ea Garlic cloves, chopped

1 ts Cumin

1 ts Coriander

2 sm Tomatoes, peeled & chopped

1/2 ts Turmeric

1/8 ts Cayenne, or to taste

1 ea Fresh green chili, chopped

1 tb Lemon juice

1 1/4 ts Salt

1/4 ts 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.

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<h1>Cauliflower with Onion & Tomato</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Cauliflower, broken into <P>-- florets 1 md Onion, chopped <P>1 ea 2" piece ginger, grated <P>7 tb Water <P>5 tb Vegetable oil <P>6 ea Garlic cloves, chopped <P>1 ts Cumin <P>1 ts Coriander <P>2 sm Tomatoes, peeled & chopped <P>1/2 ts Turmeric <P>1/8 ts Cayenne, or to taste <P>1 ea Fresh green chili, chopped <P>1 tb Lemon juice <P>1 1/4 ts Salt <P>1/4 ts Garam masala <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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