A great and tasty side dish or filling for parathas and roll-ups! The dry fenugreek leaves and the combination of spices make this an uncommonly delicious curry. You can cook this dish two ways: if you stir-fry only partially covered, you will have a dry curry; if you cook it covered most of the time, you will have a bit juicier curry. So your choice - would you prefer a dry curry or a juicy one?
4 to 6 Servings
1 medium Cauliflower, coarsely chopped
1 large Onion, finely chopped
1 large ripe Tomato, finely chopped
1 cup peas, fresh or frozen (optional)
2 Tbsp Dry Fenugreek leaves (Kasoori Methi)
1 Tbsp EACH Chana and Toor Dals
2 tsp Coriander Seeds
1 tsp Cumin Seeds
8 whole Black Pepper
2 dry red chiles (or use 1/4 - 1/2 tsp cayenne)
1/2 tsp Turmeric
1/2 tsp Sea Salt
1 Tbsp Oil
1/2 tsp Cumin seeds
1/2 tsp Kalonji seeds (Nigella)
1/4 tsp Fennel seeds
Combine the dals, coriander and cumin seeds, black pepper, and red chiles (break the chiles in two and shake out the seeds) in a spice grinder and process into a powder; mix in the turmeric and salt and set aside.
Heat a large pan and add the oil and seeds for the tadka.
When the seeds pop, add the onions with a pinch of salt.
Cover and cook until the onions are soft and begin to color.
Sprinkle the spice mix and cook for a couple of minutes until everything is mixed well.
Stir in the tomatoes and cook until they are soft.
Add the cauliflower and the salt and cook stirring occasionally until veggies are almost tender; stir in the peas and cook until done.
Crush the fenugreek leaves and sprinkle on top, cover and set aside for about 10 minutes.
Mix well before serving.
Serve warm with rice or rotis. Enjoy!!