Cauliflower and Peas in Chili Sauce Recipe
Indian Recipes

Ingredients:

2 tbsp/30 ml
1 tsp/5 g
1/2 tsp/2.5 g

1
1/2 cup/4 oz/125 g
1
2
1/2 tsp/2.5 g
1/2 tsp/2.5 g

1 tbsp/15 g
1 tsp/5 ml
13/4 cups/14 fl oz/440 ml

oil
mustard seeds
hot chili powder
pinch of asafetida (hing)
cauliflower, divided into flowerets
fresh or thawed frozen peas
potato, cut into 1/2 in/1 cm cubes
tomatoes, peeled and finely chopped
ground turmeric
garam masala
pinch of salt
chopped fresh coriander
molasses
water

Method:

1. Heat the oil in a heavy-based saucepan over moderately high heat. Add mustard seeds. As soon as they pop, stir in chili powder and asa foetida. Shake pan briefly over the heat, then add cauliflower flowerets and peas.

2. Stir-fry, for a few seconds, then add potato cubes, tomatoes, turmeric, garam masala, salt, coriander, and molasses.

3. Stir well, cover, and cook for 3-4 minutes, then add measured water, mixing thoroughly. Reduce the heat, cover, and simmer for about 30 minutes or until vegetables are tender and sauce has thickened slightly.

4. Serve hot with Indian flatbreads (puris or chapattis)

Serves 4