Simple and delicious everyday dish made with cauliflower and peas tossed in a tomato based masala. Recipe with video.
This is my mum’s cauliflower and peas masala recipe that she would make once a week. This is a very simple recipe that uses a scant amount of oil and goes perfectly well with rice for an everyday South Indian lunch. Sometimes, all I do is to make a big pot of these and have this as lunch sans the rice. The green peas are starchy and will keep you full for hours.
Do not go overboard on the masala powders for this recipe. The flavors are very subtle and another important thing is to not over cook the cauliflower. Also cut the cauliflower into small florets. The size matters for this recipe. The veggies cook evenly and the masalas coat well.
Since the Indian cauliflower always has small worms inside, it’s a good idea to soak the cut florets in salted hot water for a couple of minutes. The salted water brings the worms out. Wash and drain and proceed with the recipe.
Here are the products you can buy online for making this recipe
Electric Kettle – https://amzn.to/3fMABaw
Garlic Press – https://amzn.to/3FOhhUG
Triply Saute Pan – https://amzn.to/3Kj6ghR
Wooden Chopping Board – https://amzn.to/3FvqZet
Deep Kadai with Glass Lid https://amzn.to/3nvD5OL
Potato Masher https://amzn.to/3fK1zPR
Here is the video of how to make Cauliflower Pattani Masala
Cauliflower Pattani Masala | Cauliflower Peas Dry Curry
Simple and delicious everyday dish made with cauliflower and peas tossed in a tomato based masala. Recipe with video.
- Total Time: 30m
- Yield: 4 servings 1x
Ingredients
1 teaspoon Indian sesame oil
1/2 teaspoon mustard seeds
2 green chillies, slit
2 dried gundu chillies
3 sprigs curry leaves, finely chopped
1 cup onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/4 teaspoon asafoetida
2 tomatoes, finely chopped
1/4 cup water
500 grams cauliflower
1.5 cups fresh green peas
2 tablespoon coriander leaves, finely chopped
Instructions
Heat oil in a pan and add in the mustard seeds, green chillies, dried chillies, and chopped curry leaves. Let the mustard seeds crackle.
Add in the onions, garlic and the salt. Saute for a few minutes till the onions are golden.
Add in the turmeric powder, red chilli powder and the asafoetida. Saute for a few seconds.
Add in the tomatoes and stir once. Cover the pan with a lid and cook till the tomatoes are mushy. Slightly mash the tomatoes. Add 1/4 cup water and mix well to combine.
Add in the cauliflower and the green peas. Cover the pan and cook for 10- 12 minutes till the florets are tender.
Finish with a generous sprinkling of coriander leaves.
Serve with rice or roti.
- Prep Time: 10m
- Cook Time: 20m