In a skillet, heat 2 tbsp Ghee and saute the cauliflower for around 10 minutes or until
it gets toasty and brown.Set aside.
In the same skillet, add the remaining Ghee and saute the onions, garlic and ginger
along with salt for around 5-6 minutes - or until its aromatic and onions are soft
and slightly browned.
Next add the chopped tomatoes and bay leaf and cook for around 5-8 minutes until the
tomatoes are soft and get mushy. Add the turmeric, saute for a minute and add about
1-1/4 cups of water. Let it come to a boil. Now add the rest of the spices and cook until
it comes together into a thick gravy. Takes around 5-6 minutes.
Add the boiled (or frozen) peas and let it cook for another 5 minutes. I close the
lid for the flavors and aroma to remain intact.
Add the toasted cauliflower and combine well. Keep on medium flame for another
5-6 minutes for the flavors to mingle well.
Serve hot, with a garnish of cilantro. It goes well with rice based dishes and also
with Indian flatbreads.
Ghee: Ghee imparts a delicious rich flavor that it needs to compensate for some of
the absent fat from its meat counterpart. To make this Vegan, you can replace it with
regular cooking oil or coconut oil or any other medium available to you. You can also
reduce the amount of fat in the recipe without life shattering results although I am
going to recommend using it.
Peas:I am using fresh peas hence I boiled it on the side before adding it to the
recipe. But you can omit that when using frozen.
Ingredients: 500 grams cauliflower
3 tbsp ghee, divided - see Tips
1 large onion, finely chopped
3 cloves garlic, or to taste, finely chopped
1 tbsp grated ginger
2 large tomatoes, finely chopped
3/4 cup green peas, see Tips
1/4 tsp turmeric
1/4 tsp cinnamon ground
1/4 tsp cardamom powder
1/8 tsp cloves ground
1 Bay leaf
2 tsp kashmiri Chilli powder, or as per taste
2 tsp cumin-coriander powder
2 tsp garam masala
Salt and pepper to taste
Few sprigs of cilantro