A beautiful Cauliflower and green peas curry.
Our festival season is slowly starting off with today’s Independence Day celebration and most people will have been watching on their TV the splendid celebrations all over the country.
Next week Kerala will be celebrating their most famous annual festival – ONAM. Malayalis around the world are all ready to welcome the Hindu mythological king Mahabali. Onam is mainly a Hindu Harvest festival.
The Onam feast, also known as Onam Sadhya, is one of the most important parts of Onam celebration. The Sadhya comprises mainly of 26 sensational dishes and there is a set order in which the dishes are served during the Onam fest, wherein the meals are only served on fresh, clean banana leaves (locally known as “Kerala plates”).
There is of course no way that we will cook 26 dishes just for the two of us, but instead we will enjoy some of our well liked and tasty (vegetarian) dishes during that time.
I will start Onam off with this lovely Cauliflower and green peas curry – a curry enjoyed by Vegetarian and Non-Vegetarian alike.
This recipe here is for 4 people.
1 x big cauliflower, cut into small florets
4 x big potatoes, peeled and cut into cubes
1 x cup of green peas (I use frozen peas, thawed)
2 x tsp sugar (or jaggery, if you can get it)
¼ x tsp turmeric powder
Salt to taste
2 Tbsp Vegetable oil
4 x big onions, peeled and cut into pieces
2 x inches of fresh ginger
4 x green chillies
4 x green cardamom
2 x cloves
Piece of cinnamon stick
4 x big tomatoes
Small ball of Tamarind paste
2 x tsp oil
1 x tsp cumin seeds
Boil potatoes until nearly ready – add cauliflower florets and continue cooking for a few more minutes. Drain and keep aside.
In a wok heat 2 x Tbsp of oil, add the cooked vegetables plus the green peas, stir and cook for 2 more minutes. Take off flame and keep aside in a dish.
Now, in your ‘mixy’ grind all the above mentioned ingredients into a smooth paste, adding tomatoes at the end. Keep aside.
In your wok again heat 2 x tsp of oil and fry cumin seeds for a few seconds. Add the grinded masala, salt, turmeric powder and 2 x tsp of sugar (or jaggery). Stir.
Add all the cooked three vegetables and mix gently. Let gravy thicken for just a couple of more minutes (this is not a liquid curry).
Rice or any roti (chapatti, paratha etc.) and some pickle are good with this.
That’s it – enjoy
Your photos make me feel hungry ! 🙂
Another cracker Carina. Hope all goes well.
I’m not a vegetarian but I’m sure I’d love this curry.
Altho’ peas have never been my friend (but peapods remarkably are!) I love this! Yum! Hope you are still talking to me after reading my comment whilst visiting Conor 🙂 !! Would it not be wonderful !!
How delicious! India has a lot to offer the vegetarian world.
With fresh chapatti in hand, I’d gladly make this a meal. Great recipe!
I have never thought three really common ingredients like cauliflower, potatoes and green peas can make such a delicious recipe. Looking forward to trying this one. Happy Onam to you!
I have had this dish so much on my mind! The kids loved it when they were small and of course, it comes in at a budget! Your version looks lovely! Far more complex than I used to do. I love tamarind!!
Mmm! I have almost all of these ingredients. I’ve been eating curries for lunch lately – I should add this one to the rotation.