CAULIFLOWER AND PEA CURRY

Cauliflower and Pea Curry image

Number Of Ingredients 15

400 grams Cauliflower florets
50 milliliters Sunflower oil
5 milliliters Mustard seeds
5 milliliters Cumin seeds
1 Onion, finely chopped
3 cloves Garlic
2 Ginger 2 x thin slices
10 milliliters Red chilli powder
400 grams Tomatoes chopped
2.5 milliliters Cumin ground
2.5 milliliters Coriander ground
2.5 milliliters Garam masala
1 milliliters Turmeric
250 milliliters Peas frozen
1 Curry leaves and coriander, to garnish

Steps:

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.