Cauliflower Peas Kadhai Tadka

Name: Cauliflower Peas Kadhai Tadka
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium tomatoes finely chopped; 1 sprig curry leaves; 2 teaspoons coriander powder; 1/2 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon garam masala; 500 grams medium cauliflower; 1 cup green peas; 1 inch ginger finely chopped; 2 tablespoon green garlic finely chopped; 2 green chillies ,finely chopped; 1/2 teaspoon cumin seeds; 1/4 th teaspoon hing/asafoetida; 1 teaspoon kitchen king masala; 1 tablespoon coriander leaves chopped; 1 teaspoon Salt or to taste; 1 tablespoon Mustard Oil

Sanchita Mittal @sm_thechef

Delhi

#GA4
#week10
#cauliflower
The vegetable turned out very delicious with a burst of flavors.
It can be served as a side dish with a choice of Indian bread

Sanchita Mittal @sm_thechef

Delhi

#GA4
#week10
#cauliflower
The vegetable turned out very delicious with a burst of flavors.
It can be served as a side dish with a choice of Indian bread

Saved

Ingredients

25 minutes

2 servings

2medium tomatoes finely chopped
1 sprigcurry leaves
2 teaspoonscoriander powder
1/2 teaspoonred chilli powder
1/4 teaspoonturmeric powder
1/2 teaspoongaram masala
500 gramsmedium cauliflower
1 cupgreen peas
1 inchginger finely chopped
2 tablespoongreen garlic finely chopped
2green chillies ,finely chopped
1/2 teaspooncumin seeds
1/4 th teaspoon hing/asafoetida
1 teaspoonkitchen king masala
1 tablespooncoriander leaves chopped
1 teaspoonSalt or to taste
1 tablespoonMustard Oil

Saved

Steps

25 minutes

1

Wash and cut cauliflower in 1 inch florets.
2

Heat mustard oil in a wok and add cumin seeds.
Add curry leaves, chopped garlic, ginger and green chillies when the cumin seeds crackle.
3

Sauté for a while and chopped tomatoes, salt and dry spice powders.
4

Sauté for 2-3 minutes until tomatoes become soft and mushy.
5

Add cauliflower florets and peas and mix well so that all the masalas get coated over the vegetables.
6

Add 2 teaspoons of water of required and cover with a lid.
7

Cook on a low flame until the veggies are tender but not over cooked, keep turning occasionally.
8

Switch off the flame, add the chopped coriander leaves and serve hot with chapatis, or paranthas.