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Indian-Style Saute Of Cauliflower And Greens


Potatoes – peeled and cubed
Clarified butter or to ghee
¼ cup
Onion – thinly sliced
1 large
Cauliflower (quartered  & thinly sliced including stem)
1 small

Chopped garlic
2 tsp
½ tsp
Ground cumin
1 tsp
1 tsp
Mustard seeds
1 tsp
Spinach – large stems removed 
1 bunch
Small carrot – grated
Lime – juiced
Several pinched garam masala

Cilantro springs
for garnish

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.

NOTE:   Deborah cites Joe Evans for this dish that marries the rich aromas of a curry with the speed and lightness of stir fry. The ghee is an important flavor in this dish. Serve with Naan or pappadums.