Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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