Cauliflower, Spinach and Chickpea Balti (Pakistani Dish)

Serves 4

3 tbsp vegetable oil
0.75 inch cube of ginger, grated
1 large garlic clove, crushed
5 onions, chopped
4 tomatoes, chopped
2 tsp chopped fresh coriander (cilantro)
1 tsp ground cumin
0.5 tsp turmeric powder
0.25 tsp chilli powder
0.5 tsp paprika
0.5 tsp garam masala
2 bay leaves
4 brown cardamoms, broken slightly open
1.5 tsp dried methi (fenugreek leaves)
1.5 tsp salt

12 oz cauliflower florets
14 oz frozen spinach, thawed and drained (or use 1.25 lb fresh, cooked
and drained)
15 oz cooked chickpeas
5 tbsp vegetable oil
4 onions, chopped
1 inch cube fresh ginger, grated
6 garlic cloves, crushed
2 tsp salt
4 tomatoes, chopped
2-3 fresh green chillies, finely chopped
1 tbsp chopped fresh coriander (cilantro)
1 tsp garam masala

Part 1: Sauce: Heat the oil over a moderate heat. Add the ginger and garlic and stir. Add the onions and stir-fry until they are translucent. Add 9 fl oz water and bring to the boil. Add everything else, cover and simmer on a low heat for 30 minutes. Remove the bay leaves and cardamom pods, and liquidize the rest in a blender. This will make about 2 pints of balti sauce.

Part 2 : Stir-frying: Heat the oil in a large wok (or a frying pan) over a medium high heat. Fry the onions gently until they begin to turn brown. Add the ginger and garlic, stir well, and cook for one minute. Add the spinach, tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce). Turn the heat to low, cover and simmer until the cauliflower is just tender. Add the green chillies and stir-fry for 3 more minutes. Stir in the coriander.

Just before serving, sprinkle the garam masala on top. Serve with naan bread or chapatis.