Cauliflower and Pea Curry
Spices can transform any dish into a sensational culinary experience. Yudhika shows you how to add a bit of magic to your favourite veggies dishes with an Indian Vegetarian inspired Menu. She first prepares an Almond Crusted Paneer accompanied by a spicy Mint Chutney then a delicious Cauliflower & Pea curry, Creamy Potatoes with Spinach and these are served with Homemade Puri Bread.
Ingredients
- 400g cauliflower florets
- 50ml sunflower oil
- 5ml mustard seeds
- 5ml cumin seeds
- 1 onion, finely chopped
- 3 cloves garlic
- 2 thin slices ginger
- 10ml red chilli powder
- 400g chopped tomatoes
- 2,5ml ground cumin
- 2,5ml ground coriander
- 2,5ml garam masala
- 1ml turmeric
- 250ml frozen peas
- Curry leaves and coriander, to garnish
Method
- Place the cauliflower florets into a large bowl and cover with boiled water.
- Leave for 2 – 3 minutes and drain.
- Rinse the florets under cold running water.
- Heat the sunflower oil in an 24cm AMC pot.
- Add the mustard seeds and once they begin to pop, add the cumin seeds.
- Fry until the seeds splutter, then add onions and salt.
- Saute until golden brown.
- Pound the ginger and garlic together in a mortar.
- Add the pounded paste to the onion and fry for a few seconds.
- Add the red chilli powder and stir for a few seconds.
- Stir the chopped tomatoes into the fried onion.
- Add the ground cumin, coriander, garam masala and turmeric.
- Simmer until the tomatoes soften and use the back of a wooden spoon to break down the lumps.
- Once the oil separates from the tomatoes, add the blanched cauliflower and sinner for a few minutes until tender.
- Add the frozen peas and simmer for 3 – 4 minutes.
- Garnish with curry leaves and coriander.
