- 2 tablespoons vegetable oil
- 2 tablespoons ghee or clarified butter
- ½ teaspoon mustard seeds or fenugreek seeds
- 2 each whole dried red chilies (chilies de Arbol)
- 1 tablespoon ginger paste
- 2-21/2 pound cauliflower, trimmed and cut into florets
- ½ teaspoon turmeric powder
- 2 teaspoons ground cumin
- 1 ½ tablespoon kosher Salt (add more if needed)
- 1/2 cup water plus more as needed
- 1 teaspoons garam masala (store-bought or homemade)
- 4 sprigs fresh cilantro, chopped coarsely
- Cut cauliflower in half, then trim the leaves from the bottom. Cut it into quarters, trim quarters into florets, cutting larger florets into halves or thirds. (optional – Place on a sheet pan and sprinkle 1 tablespoon of salt evenly over the cauliflower. Let the salt absorb for 30 minutes. Gently rinse before cooking.)
- Heat wok over high heat then adds oil and ghee. Once the oil gets hot, add mustard seeds and fry until seeds pop. Add red chilies and a few seconds later add ginger.
- Add cauliflower and sprinkle with turmeric, cumin, coriander, and salt to taste. Mix well and stir-fry until cauliflower begins to brown lightly about 5-7 min. Add ¼ cup of water then stir, cover and reduce the heat to low.
- Cook for 5 minutes, and then add garam masala. Adding 1/4 cup of water to make sure pot does not turn dry, cook until vegetables are tender, about 15 to 20 minutes. Sprinkle water as needed to prevent burning. Do not allow to scorch.
- Once it is cauliflower is tender, cook off any excess water. Garnish with chopped cilantro, then rest for 5 minutes and serve.