1 cauliflower head, small
1/3 cup green peas
4 teaspoons vegetable oil
1 small onion, sliced
2 medium tomatoes, sliced
1 teaspoon ginger-garlic paste
1/4 teaspoon paprika powder
1/3 teaspoon turmeric powder
1/2 cup water
1 tablespoon tomato ketchup
1 teaspoon sugar [i used vegan granulated white sugar]
1/2 teaspoon lemon juice
cilantro leaves, chopped
garam masala powder, to sprinkle [optional]
salt, to taste
To be roasted and ground
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
2 green cardamom
1 black cardamom
1 cinnamon stick, small
1 whole dry red chili
1/3 teaspoon ginger powder
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 ground”. 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.