A classic north Indian dish, especially in the Punjab (where my family are from).
1. In a non-stick frying pan, with a splash of oil, saute together 1 onion, 2 garlic cloves, bit of ginger, chilies to taste - for about 5 mins. Optionally, I also added whole mustard seeds, whole cumin seeds and dried fenugreek (home grown and dried by my mum!)
2. Add 1 tspn coriander and 1 tspn garam masala, half teaspoon tumeric, salt and pepper to taste.
3. Add 2 diced tomatoes before the spices burn.
4. Add juice of half a lemon (optional). Adds liquid and a bit of a fresh piquant flavour.
All above should take about 10 minutes-ish.
5. Add the florets from 1 cauliflower and mix well. Add a few tablespoons of water and pop on the lid until the cauli is cooked to taste. Don't let it get too soft or it will all mush up! I think this bit took about 20 minutes. Then I sprinkled with fresh coriander (optional).
We enjoyed this as part of a Punjabi vegetarian meal this evening, with slow-cooked Daal (lentils), spiced potatoes and kidney beans, turmeric rice, green salad leaves, naan, yogurt and pickles.
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