This past weekend I had friends over for dinner. The chocolate chip cookies made it to the dinner -- I exhibited a lot of will power! I cooked Indian to expand my repertoire from the motherland. It was also the easiest way to feed a friend who is both trying out a vegan and gluten free diet. Kind of tough but very doable. Plus, one of the three dishes was in the freezer which then required me to make only two dishes, one that I knew how to make and a new one! The starter course was the lentil sambar that I wrote about a few posts ago. I also made this absolutely scrumptious and easy cauliflower and pea dish which takes about 45 minutes max (probably less once you've made it at least once) including the chopping up of the cauliflower and grinding up of the cumin and coriander, unless you already have them in the ground form.
Personally, I now keep only the seeds because the potency of these spices lasts longer. Plus, I enjoy using the mortar and pestle to grind up spices. It's a relaxing to pound away the troubles of the day and simultaneously have mouth watering aromas waft up to your nose. It's a win-win. This dish is great for those that love cauliflower -- I've used all varieties including green, white, orange and purple -- and are vegetarian or vegan. It's fairly quick and can be served with dal, rice, raita, etc. The dish is also extremely attractive and tastes and looks great with short grain brown rice. It's a good blend of spices and is not too hot, not like the hot I've described with curry and sambar powders.
This recipe had a few errors that I correct for, like cooking the cauliflower for 40 minutes. The cauliflower will cook in approx. 15-20 minutes and the dish, if served alone, probably does not serve 4-6, more like 2-3.
Yes, the dish does appear fluorescent yellow. That's the turmeric in action!
Yes, the dish does appear fluorescent yellow. That's the turmeric in action!
Ingredients
- 6 T oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 inch ginger root, minced
- 1 medium cauliflower, cut into small florets
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground red chili, (reduce to 1/4 tsp if you're sensitive to spice)
- 1/2 tsp ground turmeric
- salt to taste
- 2/3 c water
- 9 oz peas (frozen is fine!)
Garnish with chopped fresh cilantro
Preparation
1. Heat the oil in a heavy-base pan and fry the mustard seeds over medium heat until the start crackling (cover with lid so you don't get splattered).
2. Add the cumin seeds and fry until browned.
3. Add the ginger and cauliflower and fry for 10 minutes until lightly browned.
4. Stir in the coriander, garam masala, cumin, chili, turmeric, salt and water, bring to a boil, then cover and simmer for about 15-20 minutes or until the cauliflower is tender, stirring occasionally.
5. Stir in the peas and simmer for 5 minutes until tender. Sprinkle the cilantro and serve hot.
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