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Cauliflower, Tomato and Green Peas Curry

Recipe by
Total Time:
30-45 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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4

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

  • 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.