Half a cup olive oil
1 small cauliflower with its stems
1 cinnamon stick
1 heaped tsp cumin seeds
2 finely sliced onions
1 tbsp ginger garlic paste
200 ml chopped tomatoes
1 tsp turmeric
2 tsp Kashmiri chilli powder
2 tsp TCCHC basaar
1 cup water
1 cup garden peas (you can substitute with any other veg as you wish)
1 tsp TCCHC garam masala
Salt to taste
Chopped coriander for garnish
Chop the cauliflower into pieces and dice a few cauliflower stems. I tend to use 4-6 finely chopped stems
Heat the oil, add the cumin seeds, cloves, cinnamon stick and let it sizzle 30 seconds.
Add the two onions and fry until lightly golden. Fry on a moderate heat so that we he onions caramelise nicely.
Add the ginger garlic and stir one minute.
Add the turmeric, Kashmiri chilli powder, salt and stir.
Add the tomatoes and the basaar and cook 5 -7 minutes. Adding splashes of water as and when required.
Add the stems and cook 5-7 minutes. Adding splashes of water as and when required.
Add the peas and stir a few minutes.
Add a cup of water and stir. Add the cauliflower and cover the pan with its lid.
Cook on moderate heat 15 minutes. Check cauliflower cooked and not mashed.
Sprinkle the garam masala and stir gently. Season with more salt if required.
Garnish with fresh coriander.
Enjoy with chappatis