Ingredients
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3 tablespoons ghee or 3 tablespoons olive oil
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2 garlic cloves, minced
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1/2 teaspoon ginger
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1/2 teaspoon salt
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1/2 teaspoon turmeric
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1/2 teaspoon cayenne
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1/4 teaspoon cinnamon
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1/2 teaspoon coriander
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1/2 teaspoon mustard seeds
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1/2 teaspoon cumin seed
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2 lbs cauliflower, broken into small florets (about 2 medium heads)
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1/2 cup water
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2 tablespoons cilantro, chopped or 2 tablespoons Italian parsley
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2 tomatoes, diced
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1 1/2 cups fresh peas or 1 1/2 cups frozen peas
Instructions
- Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant.
- Add cauliflower and water, stir and cover tightly. Steam until it is almost tender.
- Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time.
- When it is heated through, turn off the heat and stir in the tomatoes, as soon as they are hot it is ready to serve.