Ingredients

• 1 - small cauliflower, separated into small florets
• 1.5 cups - fresh or frozen green peas
• 1 - medium-sized onion, thinly sliced
• 1 tsp - mashed garlic
• 1 tsp - grated ginger
• 4 tbsp - ghee
• 3/4 tsp - turmeric
• 1 tbsp - ground coriander
• 1 tbsp - vindaloo paste
• 2 tsp - sugar
• 2 - cardamoms, opened
• 3/4 cup - plain yoghurt
• 2 - large tomatoes, cut into thin wedges

How to Make Cauliflower, Tomato and Green Peas Curry

• For vindaloo paste: Soak 6 dried red chillies in warm water until soft.
• Dry fry 1 tbsp of coriander seeds, 1 tsp each of cumin seeds, black mustard seeds, fenugreek seeds and black peppercorns until fragrant.
• Grind drained chillies, toasted spices and 1 tsp each of turmeric powder and sugar until fine.
• For the preparation: Boil the cauliflower and peas in water until tender. Drain and keep aside.
• Cook the onion, garlic and ginger in ghee until golden brown and tender.
• Add the turmeric, coriander, vindaloo paste, sugar, cardamoms and yoghurt and cook for 3-4 minutes.
• Add the tomatoes and cook for 3-4 minutes.
• Add the boiled cauliflower and peas.
• Simmer for 3-4 minutes and serve hot with rice.