Cauliflower and Pea Shaak

Recipe Ingredients

6 tablespoons	90ml	Cooking oil
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Cauliflower - divided into (medium) florets
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground turmeric
1/2 lb	227g / 8oz	Frozen peas
1 1/2 teaspoons	7.5ml	Chile powder
2 tablespoons	30ml	Ground coriander
1/2 teaspoon	2.5ml	Garam masala

Recipe Instructions

Heat the oil in a large, heavy pan. Add the mustard and cumin seeds, cover the pan for a few seconds, until the "popping" has stopped. Add the cauliflower, salt and turmeric and toss to cover the florets in oil. Add the peas, chile powder and ground coriander, toss again to cover evenly. Turn the heat down to low, cover tightly and cook until the cauliflower is tender. Sprinkle with garam masala before serving.

From "The Vegetarian Curry Book" by Asha Naran.

Source:
Indian Cooking, Khalid Aziz

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