Cauliflower Bhaji

This recipe is non fat, suitable for vegetarians and makes an interesting side dish or a main course. I adapted the recipe from a potato bhaji recipe that was given to me by a friend. It is fragrant and delicious.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  teaspoon mustard seeds, for masala
• 1  teaspoon cumin seed, for masala
• 2  onions, thinly sliced
• 2  cloves garlic, crushed,to taste
• 1  medium red chile, sliced (optional)
• 1  teaspoon turmeric
• 1⁄2 teaspoon ground coriander
• 1  tablespoon  chopped fennel
• 2  teaspoons  bombay curry or 2  teaspoons garam masala (if you don’t want it curried)
• 1  medium cauliflower, broken into florets,discard hard stem
• 1⁄2 kg potato, peeled and cubed
• 1  cup water
• 1  cup plain nonfat yogurt
• 2  cups  frozen peas
•  coriander leaves, for garnish

Directions

1. Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
2. Add the onions and garlic and 1/3 cup water until softened.
3. Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
4. Add the cauliflower and potatoes and 2/3 cup water.
5. Cook for 5 minutes stirring occasionally.
6. Add yogurt.
7. Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
8. Add peas and cook for 5 minutes Garnish with coriander leaves and serve.