Name: Cauliflower Peas Curry recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Cauliflower florets – 1 ½ cup (Blanched and roughly chopped); Matar or green peas– 1/2 cup; Cumin seeds – ½ tsp; Mustard seeds – ½ tsp; Curry leaves – 4-5 nos; Onion finely chopped – 1/4 medium; Tomato – 1 medium (Finely Chopped); Turmeric – ½ tsp; Asafoetida – ½ tsp; Garam masala or goda masala – 1 tsp; Red chili powder – 1 ½ tsp.; Salt as per taste; Oil – 1 1/2 tbsp; For paste– Garlic Cloves – 4-5; Ginger – ¼ inch sliced; Fresh coconut grated or thinly sliced – 6-7 tbsp; Onion – roughly chopped – 1 small or ½ large; Coriander leaves roughly chopped – a handful; Oil – ½ tbsp

ABOUT Cauliflower Peas Curry RECIPE

Cauliflower Peas Curry is a popular Indian curry or subji, prepared in every household and served almost in all the hotels. It goes well with all types of Indian bread and rice. Prepared using blanched, lengthwise chopped cauliflower florets, peas and some Indian masalas. Very tasty, healthy curry can be substituted using potatoes.

Ingredients Serving: 6

Cauliflower florets – 1 ½ cup (Blanched and roughly chopped)
Matar or green peas– 1/2 cup
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 4-5 nos
Onion finely chopped – 1/4 medium
Tomato – 1 medium (Finely Chopped)
Turmeric – ½ tsp
Asafoetida – ½ tsp
Garam masala or goda masala – 1 tsp
Red chili powder – 1 ½ tsp.
Salt as per taste
Oil – 1 1/2 tbsp
For paste– Garlic Cloves – 4-5
Ginger – ¼ inch sliced
Fresh coconut grated or thinly sliced – 6-7 tbsp
Onion – roughly chopped – 1 small or ½ large
Coriander leaves roughly chopped – a handful
Oil – ½ tbsp

Instructions

Heat oil in a pan Add finely chopped onion. Roast well until turns brown.
Dry roast fresh coconut until crisp. Add ginger and garlic roast well.
Blend all these ingredients and coriander leaves into a fine paste.
Heat oil in pan or utensil. Add mustard and cumin seeds. Let it splutter.
Add curry leaves. Stir.
Add finely chopped onion. Cook till translucent.
Add asafoetida, Turmeric, garam masala or Goda masala, red chilli powder, salt. Stir for few seconds.
Add finely chopped tomatoes. Cook till it softens.
Add prepared paste once tomatoes cooked properly. Stir for 2 minutes
Add blanched cauliflower and peas. Coat well in masala. Pour ¼ cup warm water. Mix Well.
Cover it with the plate. Pour some water over it. Cook for 4-5 minutes on a low flame. Keep checking in between. add warm water if required.
Cauliflower and peas will be soft once cooked. Don’t overcook.
Turn the gas off. Serve hot with chapati or rice.

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