Prep Time 5 minutes
Cook Time 20 minutes
1 half cauliflower
3 tablespoons oil
1/2 tablespoon cumin seeds
2 teaspoons fresh green chilli, minced 1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 1/2 teaspoons salt
1/2 teaspoon turmeric powder
2 cups peas, fresh or frozen
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
- Cut cauliflower into 1cm pieces to roughly measure 4 cups of cut cauliflower. Heat oil in large frypan on a medium heat, add cumin seeds and fry for 30 seconds or until darkened. Add chilli, garlic, ginger, salt and turmeric powder. Stir paste to infuse masala.
- Add cauliflower and stir with masala. Cook uncovered on a medium-high heat for 10 minutes, stirring occasionally. Add peas, stir to combine. Cook for a further 8-10 minutes uncovered on high.
- Sprinkle and stir through coriander and cumin. Serve hot with your choice of bread, rice and/or condiments.
This recipe is an extract from A LITTLE BIT OF THIS, A LITTLE BIT OF THAT A GUJARATI INDIAN COOKBOOK FROM AOTEAROA by Jayshri Ganda and Laxmi Ganda, RRP $55.00 AUD or $69.00 NZD available here: gujaraticookbook.com/en-au/