1 head cauliflower, about 2 lbs.
3 tbsp. ghee or vegetable oil
1 cinnamon stick
1 tsp. cumin seeds
1 small yellow onion, finely chopped, about ½ cup
1 tbsp. grated and peeled fresh ginger
2 tsp. ground coriander
1 ½ tsp. kosher salt
½ tsp. cayenne pepper
2 tomatoes, finely chopped, about one heaping cup
½ to 1 cup coconut milk
½ cup water
1 tbsp. tomato paste
1 boiling potato, peeled and cut into 1” pieces, about 8 oz.
1 tsp. garam masala
½ cup chopped fresh cilantro (about ½ a large bunch)
Separate the cauliflower florets and slice them from top to bottom into ¼” thick slices and set aside.
In a large skillet over medium heat add the ghee or oil. When it’s warmed, add the cinnamon and cumin and cook for 30 seconds until fragrant. Next add the chopped onions and sauté over medium heat for about 5 minutes, until lightly browned. Stir in the rest of the ingredients through the tomato paste. Bring to a simmer and add the cauliflower and the potatoes, bring back to a simmer. Reduce heat to low, and cover with a lid. (This doesn’t sound like much liquid for this amount of vegetables to cook properly, but with the lid on, the cauliflower will steam and you shouldn’t have any worries about this). Cook for 10-15 minutes, checking after about 10 minutes to see how well it’s done, and to give it a stir.
If the cauliflower seems dry when it is finished cooking, drizzle in more coconut milk until desired consistency. Then stir in the garam masala and half the cilantro. Turn out into a serving bowl and sprinkle with the remaining cilantro, and drizzle with a touch of coconut milk. I’ve kept the dish on the dry side as it will work better as part of a thali platter if not too runny. But if serving as a stand-alone dish you might want to make it a bit soupier.
Notes and Instructions
Recipe contribution from Linda McElroy, adapted from Madhya Pradesh
Photo credit: Linda McElroy