Photo: CATHRYN TREMAIN
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Ingredients
- 3 tbsp ghee
- 2.5cm piece fresh ginger, peeled julienned
- 2 green chillies, deseeded and slivered
- ½ tsp black mustard seed
- 1 tsp cumin seed
- 1 large head cauliflower (about 1.5kg), cut
- into small florets
- 1 tbsp ground coriander
- ½ tsp turmeric
- 1 tsp salt
- 400g ripe tomatoes, chopped
- 1 tsp garam masala
- 4 tbsp chopped fresh coriander
- Knob of salted butter
- Naan bread, to serve
Method
Heat ghee in large casserole on moderately high heat. Fry ginger, chillies, mustard and cumin until the mustard seeds pop. Stir in cauliflower, ground coriander, turmeric and salt. Stir-fry until florets have browned slightly then stir in tomatoes. Cover casserole, reduce heat to low and cook for 15 minutes, shaking pan occasionally to stop vegetables sticking. Uncover, raise heat to high and evaporate all liquid, stirring continually. Remove from heat, sprinkle in garam masala and coriander. Stir in butter and serve with hot naan bread.
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