Summary

Ingredients

• 500 g cauliflower
• 2 beefsteak tomato (s), chopped
• 0.5 ½ bunch coriander greens, fresh
• 4 tablespoon plain yogurt
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ chili powder
• 1 teaspoon ginger powder
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ garam masala
• Less fat

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Instructions

1. Mix the ginger, chili powder, tomatoes, turmeric, salt and yoghurt in a small bowl and let it steep for a moment.
2. Grease the pot with a little oil. Wash the cauliflower and divide it into florets of the same size, and put these with the stem next to each other in the pot. Spread the yoghurt mixture on the florets, close the lid tightly and steam the cauliflower over low heat for 12-15 minutes.
3. In the meantime, wash the coriander and pluck the leaves. Then stir in half of the leaves, remove the lid and turn on the heat to evaporate any remaining liquid. After about 5 minutes, turn it off and sprinkle in the garam masala and the remaining coriander leaves.
4. Serve with rice or Indian bread.