What you need: Serves 4-5
4 cups cauliflower, washed and broken into 2 or 3 inch stems
1 cup fresh or frozen peas
½ cup of cream (vegans, swap this with coconut milk)
½ tsp garam masala powder
1/2 tsp coriander powder
1 tsp mild curry powder
1 cup onions chopped
1 tsp ginger garlic paste
2 cups tomatoes diced
A sprig of curry leaves
1/2 tsp mustard seeds
2 tsp olive oil
Salt to taste
In a thick bottom skillet or shallow nonstick pan, on medium-high heat, add 3 tsp olive oil. When it begins to shimmer, add the curry leaves and mustard seeds. When the spluttering subsides, add chopped onions and tomatoes. Fry till the onions are golden brown and tomatoes are soft. Ladle out half of this onion-tomato mixture into a blender jar; set aside to cool.
Add cauliflower and peas on top of the remaining onions and tomatoes in the pan. Sprinkle salt and turmeric. Toss the vegetable together and saute for about 5 minutes until the cauliflower starts browning.
To the cooled mixture in the blender jar, add curry powder, garam masala powder and ginger garlic paste. Blend it to a paste. Pour it on the cooking cauliflower. Stir to combine and let it cook on medium heat for 3 to 5 minutes. Let it cook on an open flame. Closing a lid will make the vegetables soft. We want them crunchy.
Add in the cream or coconut milk and let the curry simmer on low for 3 minutes.
Once the mixture forms a uniform curry, turn off and serve with naan, chapatis or flatbreads. It tastes great with rice too! Enjoy!