Indian-style saute of cauliflower and greens - madison
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Potatoes; peeled and cubed | |
| ¼ | cup | Clarified butter or ghee |
| 1 | large | Onion; thinly sliced |
| 1 | small | Cauliflower; quartered |
| And thinly sliced; include stem | ||
| Salt | ||
| 2 | teaspoons | Chopped garlic |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Mustard seeds |
| 1 | bunch | Spinach; stems removed |
| 1 | bunch | Watercress; large stems removed |
| 1 | small | Carrot; grated |
| 1 | Lime; juiced | |
| Several_pinches garam masala | ||
| Cilantro sprigs; for garnish | ||
Directions
Steam the potatoes until tender. Heat 2 tablespoons of the butter in a wide saute pan over medium-high heat. Add the onion and saute until well browned, about 12 minutes. Remove and set aside. Melt the remaining butter in the same pan over high heat. Add the cauliflower, season with salt, and saute until it begins to color in places, after a few minutes. Return the onion to the pan and add the garlic, spices, and potatoes. Lower the heat and cook until everything is heated through, about 4 minutes. Add the greens, carrot, and ½ cup water. Cover and cook until the greens are wilted, about a minute. Season with lime juice and a few pinches garam masala, then turn onto a platter and garnish with the sprigs of cilantro.
NOTES : Deborah cites Joe Evans for this dish that marries the rich aromas of a curry with the speed and lightness of stirfry. The ghee is an important flavor in this dish. Serve with Naan or pappadums.
Recipe by: Vegetarian Cooking for Everyone by Deborah Madison 1997 Converted by MM_Buster v2.0l.