Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds until fragrant.

3. 3

   Stir in 1 large finely chopped onion and sauté for 5-7 minutes until it turns translucent and lightly golden.

4. 4

   Add 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, and 1 teaspoon of red chili powder, then cook for 1 minute, stirring constantly to prevent burning.

5. 5

   Pour in 2 medium pureed tomatoes and 1 teaspoon of salt, bringing the mixture to a simmer and cooking for 5 minutes until the oil separates from the masala.

6. 6

   Incorporate 1 large head (700 grams) of cauliflower florets and 1 can (400 ml) of coconut milk, stir well, cover the pot, and cook for 10-12 minutes until the cauliflower is tender-crisp.

7. 7

   Add 1.5 cups (200 grams) of green peas and 1 teaspoon of garam masala, then simmer for another 3-5 minutes until the peas are heated through and the curry has thickened slightly.

8. 8

   Garnish the curry with 0.25 cup of fresh chopped coriander leaves before serving hot.