Cauliflower flowerettes 200gms
Green pea (shelled) 50gms
Oil 50ml
Onions (chopped) 25gms
Ginger (chopped) 5gms
Garlic (chopped) 5gms
Tomatoes (chopped) 200gms
Cumin ½ tspn
Coriander seeds (crushed) ½ tspn
Turmeric powder 1/8  tspn
Red chilli powder ½ tspn
Coriander powder 1tspn
Garam masala power ½ tspn
Crushed peppercorns 1/8 tspn
Dry fenugreek leaves a pinch
Asafoetida a pinch
Coriander leaves (chopped) 1 tbspn
Green chillies (chopped) 1tspn
Salt to taste
Vegetable stock 50ml
Cut cauliflower into very small pieces (green pea size). Cook peas in boiling salted water till almost cooked. Drain, refresh and keep aside. Heat oil, crackle cumin and coriander seeds, add onions, garlic and ginger, stir for 5minutes. Add in tomatoes, salt, turmeric, coriander powder, asafoetida and red chilli powder. Stir, cover, reduce heat until tomatoes are soft. Remove lid, bhuno until oil leaves the masala. Now add in cauliflower, stock, cover and cook for about 10 minutes. Remove lid, add peas and green chillies. Stir for 2 minutes. Sprinkle garam masala powder, fenugreek leaves, crushed peppercorns and half of coriander leaves. Stir for a minutes. Dish out and garnish with rest of coriander leaves.

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