Cauliflower curry - Testing

https://www.indianhealthyrecipes.com/cauliflower-curry-recipe/#wprm-recipe-container-38380

1 head cauliflower (250g)

2 Tbsps. oil

1/4 tsp brown mustard seeds

1/2 tsp cumin seeds

1 bay leaf or 1 sprig curry leaves

1 1/4 cup onion, chopped fine

1 green chili, seeded and minced (or a pinch of pepper flakes)

1/2 Tbsp grated ginger

2 garlic, minced

1 cup (2 medium) tomatoes (or 14oz (398mL) canned)

1 tsp salt

1/4 tsp turmeric

1/2 tsp chili powder (Kashmiri is ideal)

1 tsp garam masala

1/2 tsp coriander powder

1 cup water

1. Heat oil in a wide pan, add mustard, cumin and bay leaf.
2. When the mustard seeds pop, add the onions and the chili. Saute about 5-6 minutes. Add ginger and garlic and saute until the sharp garlic odor goes away (about 60 seconds).
3. Add tomatoes and salt. Saute until the tomatoes break down.
4. Stir in turmeric, chili powder, garam masala and coriander. Saute about a minute.
5. Add cauliflower florets and mix for 1 to 2 minutes.
6. Pour in the water gradually until the desired sauciness is achieved (you don't have to put in the full cup, and keep in mind that the cauliflower will also release quite a lot of moisture.)
7. Cook covered until the cauliflower is tender al-dente.
8. Garnish with fresh cilantro leaves.