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Soak cauliflower florets in water for 30 minutes & drain. Blend
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ginger & onion along with 4 tb water until smooth. Set aside. Heat
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oil in a skillet over medium heat until hot. Stir-fry garlic until it
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turns medium brown. Put in the cauliflower florets & stir-fry for 2
|
minutes. Remove the cauliflower with a slotted spoon & put in a pot.
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Fry the paste from the blender for 1 minute. Add cumin, coriander &
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tomatoes. Stir-fry unitl it changes colour, reducing heat if
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necessary to prevent burning. Add turmeric, cayenne, green chili,
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lemon juice & salt. Sprinkle with water if necessary to prevent
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sticking. Turn heat to low. Return cauliflower to skillet with
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whatever liquid may have collected as it drained. Mix gently. Add 3
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tb water & bring to a simmer. Cover & cook over gentle heat for 5 to
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10 minutes. The cauliflower should be just done. Remove lid,
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sprinkle garam masala over the top. Stir to mix.
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