- 2 tbsp vegetable oil
- pinch of asafoetida
- 1 tsp cumin seeds
- 2 green bird’s eye chillies, slit lengthways
- 10 fresh curry leaves
- 5 garlic cloves, crushed in a pestle and mortar
- 1 tomato (about 80g)
- 2 tbsp tomato purée
- 1 tbsp jaggery or caster sugar
- 1 tsp Kashmiri chilli powder or mild paprika
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 cauliflower (about 450g), cut into small florets
- 100g frozen green peas
- salt to taste
- chopped fresh coriander to garnish
1. Place a heavy-based saucepan over a low heat and add the oil. When hot, add the asafoetida and cumin seeds and fry for 20 seconds to flavour the oil. Add the chillies and curry leaves, stir for a couple of seconds, then add the garlic and fry for 5 seconds.
2. Turn the heat to medium and add the tomato. Fry for 3 minutes or until it begins to soften, then mash it with the back of a spoon and mix well. Add the tomato purée along with the jiggery and fry for a further minute. Add the ground spices and stir well, allowing the raw flavours to cook for a minute.
3. Add the cauliflower florets and stir, then add 500ml water, mix well and season to taste. Bring to a boil and simmer, covered, on a low heat for 15–17 minutes or until the cauliflower is tender, stirring halfway through cooking.
4. Add the peas and simmer for a further 2 minutes. Garnish with coriander and serve this comforting curry with chapattis and Koshimbir salad.
For more recipes from Indian Kitchen: Secrets Of Indian Home Cooking by Maunika Gowardhan (Hodder & Stoughton, £25) click here .