Ingredients
- 4 tbsp oil
- 1 small head of cauliflower cut into little florets
- 1 med onion diced
- 1 large potato cubed and boiled until partially cooked ( optional)
- 1 cup frozen peas
- 2 med tomatoes diced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili flakes ( adjust to taste)
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- Drizzle of oil
- 1 cup water + 2 tbsp water or as needed to deglaze pan
- 1 tbsp dried fenugreek leaves
- 2-3 tbsp freshly chopped cilantro leaves
- Squeeze of lemon juice
Method
- Heat oil in a large pan on med high heat. Once the pan is heated, add onions and sauté until translucent.
- Now add ginger garlic pastes and mix for a couple of minutes.
- Add in all powdered spices and salt. Mix for 3 minutes, add in 1-2 tbsp of water or as needed if masala is sticking to the pan.
- Now add in tomatoes and a drizzle of oil. Spread the tomatoes in a single layer around the pan. Cover the pan with a lid, turn down the heat to medium and let simmer for 8 minutes.
- Once the 8 minutes are up, mix the mixture well and add in the cauliflower florets and 1 cup of water. Cover with a lid and let it cook for 10 minutes on medium low heat.
- Once the 10 minutes are up, add in diced boiled potatoes if using and frozen peas. Mix well. Cover and let it simmer for 5 minutes or until peas are tender.
- Add in dried fenugreek and cilantro. You can also add in a squeeze of lemon juice just before serving. Enjoy with rice, roti or paratha.