Dum Gobhi (Cauliflower Steamed With Herbs And Spices)

Ingredients	Quantity
Cauliflower	1 pound
Chilli powder	½ tsp
Turmeric	¼ tsp
Grated ginger root	2 tsp
Chopped tomatoes	1/3 cup
Green chilli – chopped	1
Non fat plain yoghurt	1 tbsp
Chopped cilantro leaves	2 to 3 tbsp
Garam masala	½ tsp
Garam masala:
Black cardamom pods	2 ounces
Cinnamon stick	1 ounces
Cloves	1 ounces
Pepper corns	3 ounces

Wash, drain, and cut cauliflower into 1 inch flowerets, including stem. Combine chilli powder, ginger, tomato, green chili, turmeric with the yogurt in a small bowl. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself. Put Cauliflower into pan then pour spices over the top. Cover pan tightly and cook over low heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Stir in half the cilantro leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off excess moisture. Turn off heat and sprinkle with garam masala and remaining cilantro. Make sure all liquid is driven off, serve with basmati rice. 4 servings, less than 98 calories

GARAM MASALA:

Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two minutes. Add cloves and peppercorn, and shuffle for another minute. Turn off heat, but continue shuffling until the heat is out of the pan. Pour roasted spices into grinder and grind till you have a fine powder. If not fine, strain it, and discard what won't pass through strainer. Save in airtight jar.