Cauliflower – 1 medium sized head cut into florets
Peas -1 cup (cooked) ( I have used frozen here)
Tomato paste- 1 tsp (or 1 tomato chopped)
Ginger garlic paste – 1 tsp
Red onion- 1 chopped
Mustard seeds- 1/3 tsp
Cumin seeds -1 tsp
Turmeric powder -1/3 tsp
Chili powder -1/2 tsp
Garam masala powder – 1 tsp
Coriander leaves – a small bunch chopped
Salt to taste
Wash and steam the cauliflower florets until 2/3 cooked. Keep aside.
Heat 2-3 of veg oil in a pan and add mustard when it pops add cumin seeds reduce heat then add the ginger garlic paste saute till the aroma comes then add the onion chopped when it becomes translucent add chili powder,turmeric powder, garam masala powder, tomato paste or chopped tomato and let it cook and become mushy and dried a bit.Now add the cauliflower florets and peas stir gently cover and cook for few minutes until the veggies are cooked completely sprinkle some water if needed. Add 2-3 tsps of oil towards the sides of the pan and let it crisp up on low flame for 5-10 minutes. Sprinkle chopped coriander leaves stir once gently remove from heat,cover and keep until served.
Serve the stir fry warm along with chapatti , roti or any flat bread.
Stays good for 2-3 days in refrigerator.
*Note: u can cook cauliflower in the pan itself. I find it gets mushy which my herd dislikes hence I steam first.
Hope you like it.
Here are more peas preparation from Food Network friends:
Creative Culinary: Peas with Bacon and Crispy Leeks
Daisy at Home: No-Cook Spring Succotash
Weelicious: Summer Pea Salad
Virtually Homemade: Green Pea Hummus
Homemade Delish: Peas That Please
Napa Farmhouse 1885: Marinated Peas & Peppers Salad
Red or Green: English Pea Mash on Garlic Rubbed Bruschetta
Elephants and the Coconut Trees: Cauliflower and Peas Stir-Fry
Taste with the Eyes: Pasta with Peas, Bacon, Mint, and Ricotta
The Mom 100: Spring Ramp and Pea Risotto
Dishin & Dishes: Sesame Sugar Snap Peas
FN Dish: The Freshest Ways to Pass the Peas, Please