From Classic Indian Vegetarian and Grain Cooking
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Monday, December 12, 2011
Tomato Coriander sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Gobhi Massalam
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
Thursday, January 6, 2011
Gobhi Matar Rasedar
From Classic Indian Cooking by Julie Sahni
serves 6-8
1 small head cauliflower (about 1 lb)
2 medium potatoes (about 1/2 lb)
1/2 c ghee or light veg oil
2 tea cumin seeds
1 tea ground cumin
2 Tb ground coriander
1 tea turmeric
1/2 - 1 tea red pepper
1 1/2 c shelled fresh peas or 1 ten-oz bag frozen, defrosted
1 1/2 c pureed or finely chopped fresh ripe tom or 3/4 c canned tomato puree
4 tea Kosher salt
3 Tb finely chopped fresh coriander leaves
1. Wash cauliflower in running cold water. Break or cut it into about 1 1/2 inch florets, peel teh central stem, and cut into 1/4 inch thin slices.
2. Peel the potatoes and cut each into 6 pieces.
3. Measure out all spices and place them, and all the veggies, right next to the stove.
4. Heat the ghee over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds adn fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, adn red pepper all at once and stir. Immediately add cauliflower, potatoes, and fresh peas if you are using them (wait for frozen.) Fry, stirring constantly, until the veggies begin to sear a bit (about 5 minutes). Add tomato puree, and continue frying until the puree thickens adn teh fat begins to separate (about 3 minutes. Add 3 cups boiling water along with the salt. Reduce heat and simmer covered until they are tender adn cooked through (about 15 minutes). If you are using frozen peas, add them now, adn continue cooking for an additional 5 minutes. Turn off heat, check for salt and servve sprinkled with chopped coriander leaves. Traditionally a little ghee (2-3 Tb) is poured over teh dish before serving. Can be made up to 4 days ahead.
serves 6-8
1 small head cauliflower (about 1 lb)
2 medium potatoes (about 1/2 lb)
1/2 c ghee or light veg oil
2 tea cumin seeds
1 tea ground cumin
2 Tb ground coriander
1 tea turmeric
1/2 - 1 tea red pepper
1 1/2 c shelled fresh peas or 1 ten-oz bag frozen, defrosted
1 1/2 c pureed or finely chopped fresh ripe tom or 3/4 c canned tomato puree
4 tea Kosher salt
3 Tb finely chopped fresh coriander leaves
1. Wash cauliflower in running cold water. Break or cut it into about 1 1/2 inch florets, peel teh central stem, and cut into 1/4 inch thin slices.
2. Peel the potatoes and cut each into 6 pieces.
3. Measure out all spices and place them, and all the veggies, right next to the stove.
4. Heat the ghee over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds adn fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, adn red pepper all at once and stir. Immediately add cauliflower, potatoes, and fresh peas if you are using them (wait for frozen.) Fry, stirring constantly, until the veggies begin to sear a bit (about 5 minutes). Add tomato puree, and continue frying until the puree thickens adn teh fat begins to separate (about 3 minutes. Add 3 cups boiling water along with the salt. Reduce heat and simmer covered until they are tender adn cooked through (about 15 minutes). If you are using frozen peas, add them now, adn continue cooking for an additional 5 minutes. Turn off heat, check for salt and servve sprinkled with chopped coriander leaves. Traditionally a little ghee (2-3 Tb) is poured over teh dish before serving. Can be made up to 4 days ahead.
Lamb Rogan Josh
From Classic Indian Cooking by Julie Sahni
serves 8
For marinade
4 onions (about 1 lb), peeled and quartered
2 Tb finely chopped ginger
2 Tb ground coriander
3/4 tea red pepper, or to taste
2 1/2 c plain yogurt
1/2 c sour cream
1 Tb Kosher salt
1/3 c melted ghee or 1/2 cup melted sweet butter
3 lbs lean boneless lamb, preferably from the leg, cut into 1 1/2 inch cubes
4 Tb ghee or 2 Tb sweet butter mixed with 2 Tb light veg oil
1 Tb minced garlic
1 Tb black cumin seeds, crushed, or 2 tea ground cumin
2 tea ground cardamom
1 tea Mughal garam masala
1 c heavy cream
Milk or water if needed
Mughal garam masala
1/2 c black or 1/3 c green cardamom pods
2 cinnamon sticks, 3 inches long
1 Tb whole cloves
1 Tb black peppercorns
1 1/2 tea grated nutmed (optional)
For garam masala
Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all the spices except nutmeg, adn grind them into a fine powder. Mix in the grated nutmeg, if desired. Store in an airtight container in a cool place. Makes 3/4 cups.
1. Put all the ingredients of the marinade except ghee into a food processor and blend until finely pureed.
2. Place the lamb in a large bowl, and pour marinade adn melted ghee over it. Mix thoroughly to coat, cover and let sit for 1/2 hour at room temp or 2 hours in the fridge. (Remove from fridge 30 minutes before cooking.)
3. Transfer meat, along with the marinade, to a heavy-bottomed pan (preferably non-stick). Place the pan over medium-low heat, and gently bring to a boil. Reduce heat adn simmer covered until the lamb is very tender, about 2-2 1/2 hours. Stir frequently to prevent the sauce's sticking to the bottom of the pan.
4. Heat the 4 Tb ghee in a small frying pan over high heat. Add garlic, and stirring rapidly, fry for 15 seconds. Immediately add cumin, cardamom, and Mughal garam masala. As soon as the spices begin to sizzle and release their fragrance, turn off heat and pour the perfumed butter, along with the spices, over the meat. Add cream, and stir to distribute teh ingredients. Let teh meat rest at room temp for 2 hours.
5. When ready to serve, check for salt, then reheat until piping hot. Serve over rice.
Note: Sometimes too much moisture evaporates during cooking, causing the ghee to separate from the sauce. If that happens, add a little milk or water, a Tb at a time, until teh fat is incorporated back into the sauce. Do not degrease, as teh fragrant ghee si one of the primary flavoring ingredients in the dish. Also, making a day ahead of serving improves the flavor.
serves 8
For marinade
4 onions (about 1 lb), peeled and quartered
2 Tb finely chopped ginger
2 Tb ground coriander
3/4 tea red pepper, or to taste
2 1/2 c plain yogurt
1/2 c sour cream
1 Tb Kosher salt
1/3 c melted ghee or 1/2 cup melted sweet butter
3 lbs lean boneless lamb, preferably from the leg, cut into 1 1/2 inch cubes
4 Tb ghee or 2 Tb sweet butter mixed with 2 Tb light veg oil
1 Tb minced garlic
1 Tb black cumin seeds, crushed, or 2 tea ground cumin
2 tea ground cardamom
1 tea Mughal garam masala
1 c heavy cream
Milk or water if needed
Mughal garam masala
1/2 c black or 1/3 c green cardamom pods
2 cinnamon sticks, 3 inches long
1 Tb whole cloves
1 Tb black peppercorns
1 1/2 tea grated nutmed (optional)
For garam masala
Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all the spices except nutmeg, adn grind them into a fine powder. Mix in the grated nutmeg, if desired. Store in an airtight container in a cool place. Makes 3/4 cups.
1. Put all the ingredients of the marinade except ghee into a food processor and blend until finely pureed.
2. Place the lamb in a large bowl, and pour marinade adn melted ghee over it. Mix thoroughly to coat, cover and let sit for 1/2 hour at room temp or 2 hours in the fridge. (Remove from fridge 30 minutes before cooking.)
3. Transfer meat, along with the marinade, to a heavy-bottomed pan (preferably non-stick). Place the pan over medium-low heat, and gently bring to a boil. Reduce heat adn simmer covered until the lamb is very tender, about 2-2 1/2 hours. Stir frequently to prevent the sauce's sticking to the bottom of the pan.
4. Heat the 4 Tb ghee in a small frying pan over high heat. Add garlic, and stirring rapidly, fry for 15 seconds. Immediately add cumin, cardamom, and Mughal garam masala. As soon as the spices begin to sizzle and release their fragrance, turn off heat and pour the perfumed butter, along with the spices, over the meat. Add cream, and stir to distribute teh ingredients. Let teh meat rest at room temp for 2 hours.
5. When ready to serve, check for salt, then reheat until piping hot. Serve over rice.
Note: Sometimes too much moisture evaporates during cooking, causing the ghee to separate from the sauce. If that happens, add a little milk or water, a Tb at a time, until teh fat is incorporated back into the sauce. Do not degrease, as teh fragrant ghee si one of the primary flavoring ingredients in the dish. Also, making a day ahead of serving improves the flavor.
Tuesday, February 3, 2009
Bengali Masar Dal - Bengal Red Lentils with Spices
From Classic Indian Vegetarian and Grain Cooking
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Gobhi Masallum - Stuffed Cauliflower with Tart Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
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