Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower head (small)
  • ⅓ cup green peas [i used frozen]
  • 4 teaspoons vegetable oil
  • 1 small onion (sliced)
  • 2 medium tomatoes (sliced)
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon paprika powder
  • ⅛ teaspoon turmeric powder
  • ½ cup water
  • 1 tablespoon tomato ketchup
  • 1 teaspoon sugar [i used vegan granulated white sugar]
  • ½ teaspoon lemon juice
  • cilantro leaves (chopped)
  • garam masala powder (to sprinkle [optional])
  • salt (to taste)
  • ½ teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cloves
  • 2 green cardamom
  • 1 black cardamom
  • 3 peppercorns
  • 1 cinnamon stick (small)
  • 1 whole dry red chili
  • ⅛ teaspoon ginger powder

Instruction

  • Heat 2 teaspoons of oil in a pan on medium heat. Once the oil is hot, add the cauliflower florets.
  • Cook the florets till they start turning very light golden brown in color. Remove from pan and set aside.
  • In another pan, dry roast all the spices listed under "To be roasted and grind". Roast for 2-3 minutes till you start getting a nice aroma of all the spices.
  • Once the spices are roasted transfer the mixture to a spice grinder, add ground ginger and grind to a fine powder and set aside.
  • In the same pan heat 2 teaspoons of oil. Once the oil is hot, add sliced onions.
  • Saute till raw smell goes away and onions become translucent. Add the ginger garlic paste.
  • Cook the ginger garlic paste for 2-3 minutes till the raw smell goes away.
  • Add in the sliced tomatoes, mix and cover and cook for 5-6 minutes on medium flame till tomatoes are cooked and mushy.
  • Add the ground spices that we had kept aside +turmeric powder +paprika powder and mix.
  • Cover and cook again for 3-4 minutes. [Tip: Overall you should cook the tomatoes on medium heat for 10-15 minutes for best flavor]
  • After the spices are cooked, add the tomato ketchup, sugar and mix.
  • At this point add 1/2 cup of water and the half cooked cauliflower and blanched green peas and mix.
  • Cook the veggies on medium-flame for 5-8 minutes without covering it till cauliflower is cooked and soft but not mushy. You should still be able to bite it.
  • Add the salt now and mix. Also add in the fresh lemon juice and sprinkle some garam masala on top [optional].
  • Garnish with chopped coriander/cilantro leaves and serve hot with naan or roti.