Cauliflower & peas in spicy curry
Here is another one of my favourite cauliflower recipe: gobi matar masala! Cauliflower florets and peas are cooked in a rich tomato creamy sauce bursting with flavour from the garam masala and fenugreek leaves. It is a wonderful side dish for all dals.
Recipe inspired from Vegan Richa's Indian Kitchen Cookbook.
Ingredients
- Main
- 350g cauliflower florets
- 110g frozen peas
- Masala sauce
- 9g canola oil
- 1 tsp cumin seeds
- 1 bay leaf
- 80g red onion, chopped
- 250g chopped tomatoes
- 30g cachews, soaked for >8h
- 9g crushed garlic
- 1 tsp ginger paste
- 1 tsp garam masala
- 1/2 tsp coriander powder
- 1 tsp fenugreek leaves
- 1/4 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 3/4 tsp salt
Instructions
- Masala sauce
- Heat up oil in a pan over medium heat, and fry the onions, cumin seeds and bay leaf. Cover the pan with a lid if need be, to increase moisture and tenderise the onions.
- Add garlic + ginger paste, mix, and keep cooking for another ~2 min.
- Add spices, and mix.
- Add tomatoes, cashews, and mix again. Cover with a lid, lower heat slightly, and cook the sauce for ~5 min.
- Turn off heat, and transfer the sauce in a tall jar.
- Blend the sauce with an immersion blender. Reserve.
- Main
- In another pot, place the cauliflower florets and add a small amount of boiling water. Cover with a lid, and let the cauliflower steam for ~5-10 min, stirring from time to time.
- Add the peas, stir, and cover with the lid again.
- When the vegetables are cooked with still a bit of a bite left in them, add the masala sauce, and mix well.
- Serve with white rice, and whatever dal strikes your fancy!