Indian-style saute of cauliflower and greens - madison

4 servings

Ingredients

QuantityIngredient
3Potatoes; peeled and cubed
¼cupClarified butter or ghee
1largeOnion; thinly sliced
1smallCauliflower; quartered
And thinly sliced; include stem
Salt
2teaspoonsChopped garlic
½teaspoonTurmeric
1teaspoonGround cumin
1teaspoonCoriander
1teaspoonMustard seeds
1bunchSpinach; stems removed
1bunchWatercress; large stems removed
1smallCarrot; grated
1Lime; 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.