Sunday, May 29, 2011

Cauliflower and Pea Curry

From: Curries Without Worries by Sudha Koul

Serves 6

3/4 cup oil
1/2 tsp whole cumin seeds
2 medium onions, sliced
3 cloves garlic, minced
2 Tbsp finely chopped ginger
3 medium tomatoes, chopped
2 tsp ground coriander seeds
1 tsp ground tumeric
2 tsp ground cummin seeds
1 tsp cayenne pepper
seeds from 2 cardomon pods
salt to taste
1 medium cauliflower, cut into florets
2-1/2 cups frozen peas (or substitute soya beans)
1 cup chopped fresh coriander

Heat the oil on high heat in a wok.  Add the whole cumin and stir until it sizzles briskly for a few seconds.

Add the onions, garlic and ginger; stir fry till golden brown
Add the tomatoes and continue frying for about 5 minutes until you have a reddish paste.

Add the ground coriander, tumeric, cumin, cayenne, cardomon and salt; continue stir frying until all the spices are well blended in the paste.

Add the cauliflower and fry well.  This should take about 8 minutes on high heat.  Stir off and on to prevent sticking.**

Add the peas, stir, lower heat to medium high;cover and cook till the cauliflower is done to desired tenderness.  This should take about 5 minutes.  Just before serving sprinkle the fresh coriander on top.

**Avoid using any water to cook cauliflower if you want it to be crunchy and not too soft.  However, if you feel the gravy is drying up too fast and the cauliflower is likely to burn, add a quarter cup of water.

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