Daily Hampshire Gazette - Established 1786
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Cauliflower With Ginger, Garlic and Green Chilies

Serves 3-4

Heat 3 tablespoons of vegetable oil in a wok over medium-high heat. When the oil is hot, add ½ teaspoon each cumin seeds and yellow mustard seeds. As soon as the seeds begin to pop (a few seconds) add 3 cloves of garlic, finely chopped; a 1-inch piece of peeled fresh ginger, finely sliced; about 4 cups of cauliflower florets; and 1 to 3 fresh, hot green chilies. Stir-fry until the cauliflower is lightly browned, 5-7 minutes. Add ¾ teaspoon salt, ½ teaspoon garam masala, 1∕8 teaspoon cayenne pepper and freshly ground black pepper to taste; gently toss with the florets. Add ¼ cup water; cover wok and cook, 2 minutes.

Adapted from “Quick & Easy Indian Cooking” by Madhur Jaffrey

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