Serves 4-6

• 3 tablespoons vegetable oil

• 1 onion, finely chopped
• 1-inch piece ginger, minced
• 1 minced fresh green chili, such as serrano
• 1 tablespoon coriander powder
• 1 tomato, chopped

• 1 teaspoon salt or to taste
• ½ teaspoon turmeric
• 1 ½ - 2 pounds cauliflower, washed and cut into florets
• 1 teaspoon garam masala powder
• cilantro to garnish

Heat oil in a heavy bottom skillet over medium high heat. When the oil is hot, add the onion. Fry until soft and
edges begin to brown. Add minced ginger and chili and stir fry for 1 minute. Add the coriander powder and stir for
another minute. Add the tomato and cook until it is soft and some of the moisture evaporates. Stir in salt, turmeric
and cauliflower. Cover the pan and cook for 10 minutes while stirring occasionally. If there is a lot of liquid in the
pan, remove the lid and cook until almost all the liquid evaporates. At the end, stir in garam masala powder. Mix
thoroughly. Garnish with cilantro.