Prep 20 mins
Cook 15 mins
This is from the book "curries without worries" and it's certainly tasty! You may want to decrease the amount of cayenne pepper if you aren't a true chili head.
- 3⁄4 cup oil or 3⁄4 cup ghee
- 1⁄2 teaspoon whole cumin seed
- 2 medium onions, sliced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, chopped
- 3 medium tomatoes, chopped
- 2 teaspoons ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 2 black cardamom pods, crushed well
- 1 medium cauliflower
- 2 1⁄2 cups frozen peas
- 1 cup coriander
- Cut cauliflower into 3" florets, wash and drain thoroughly.
- Heat oil or ghee on high.
- Add whole cumin, stir until it sizzles for a few seconds.
- Add onions, garlic and giner.
- stir fry until golden brown.
- Add tomatoes and continue frying for 5 minutes or until you have a reddish paste.
- Add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
- Continue stir frying until all spices are well blended in the paste.
- Add cauliflower and fry well.
- This should take about 8 minutes on high heat.
- Stir off and on to prevent mixture from ticking to bottom of pan.
- Add peas, stir, lower heat to medium, cover and cook until cauliflower is tender.
- Before serving, sprinkle with fresh coriander on top.
A great recipe . I reduced the cayenne to half.<br/>It was delicious
I forgot to point out that I did not use 3/4 cup oil or ghee(way too much!!), I used just 1 tbsp. and it works perfectly fine for me.