Indian-Style Saute Of Cauliflower And Greens

Recipe Ingredients

3		Potatoes - peeled and cubed
1/4 cup	49g / 1.7oz	Clarified butter or ghee
1 cup	62g / 2.2oz	Onion - thinly sliced (large)
1 cup	146g / 5.1oz	Cauliflower - (quartered & thinly (small) sliced -
		Including stem)
		Salt
2 teaspoons	10ml	Chopped garlic
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Mustard seeds
1		Spinach - stems removed
1		Watercress - large stems removed
1		Carrot - grated (small)
1		Lime - juiced
		Several pinches garam masala
		Cilantro sprigs - for garnish

Recipe Instructions

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 1/2 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.

NOTE: 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.

Source:
Vegetarian Cooking for Everyone by Deborah Madison 1997

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