Ingredients:

• 1 – small cauliflower, separated into small florets
• 1.5 cups – fresh or frozen Green peas
• 1 – medium-sized onion, thinly sliced
• 1 tsp – mashed Garlic
• 1 tsp – grated Ginger
• 4 tbsp – Ghee
• 3/4 tsp – Turmeric
• 1 tbsp – ground coriander
• 1 tbsp – vindaloo paste
• 2 tsp – Sugar
• 2 – cardamoms, opened
• 3/4 cup – plain Yoghurt
• 2 – large tomatoes, cut into thin wedges

Method:

1. For vindaloo paste: Soak 6 dried red chillies in warm water until soft.
2. Dry fry 1 tbsp of coriander seeds, 1 tsp each of cumin seeds, black mustard seeds, fenugreek seeds and black peppercorns until fragrant.
3. Grind drained chillies, toasted spices and 1 tsp each of turmeric powder and sugar until fine.
4. For the preparation: Boil the cauliflower and peas in water until tender. Drain and keep aside.
5. Cook the onion, garlic and ginger in ghee until golden brown and tender.
6. Add the turmeric, coriander, vindaloo paste, sugar, cardamoms and yoghurt and cook for 3-4 minutes.
7. Add the tomatoes and cook for 3-4 minutes.
8. Add the boiled cauliflower and peas.
9. Simmer for 3-4 minutes and serve hot with rice.

Recipe courtesy of Meena Vinod Kumar