Cauliflower curry - Testing

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

1 - It comes out really nicely, but I think the weight is wrong. It really is just a head of cauliflower, what is the weight for one of them?

2 - Gah, I can't remember how much cauliflower I used! But enough that a wide sauté pan is not big enough to cook it, so I've changed the recipe to recommend a soup pot. As for the amount of cauliflower, one head can range from 1 to 3 lbs., so I must have opted for the middle, so about 2lbs.

3 - The spicing may be a bit heavy-handed. I will try to decrease a bit and demote it to Testing.

1 head cauliflower (approx. 2lbs/650g?)

2 Tbsps. oil

1/4 tsp brown mustard seeds

1/2 tsp cumin seeds

1 bay leaf or 1 sprig curry leaves

1 medium onion (6oz/170g) chopped fine

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

1" knob of grated ginger

2 garlic, minced

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

1 tsp salt

1/4 tsp turmeric

1/4 1/2 tsp chili powder (Kashmiri is ideal)

1/2 1 tsp garam masala

1/2 tsp coriander powder

1 cup water

1. The cauliflower takes up a lot of room, so use a soup pot. Heat oil and 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.