Indian Cauliflower, Carrots, and Peas

Recipe adapted from Simple Indian cookbook by Atul Kochhar

Serves: 2

What you need:
  • 300g Cauliflower, cut into small florets
  • 100g Carrots, diced
  • 100g Frozen peas
  • 2 Tbsp Oil
  • 1 tsp Black mustard seeds
  • A pinch Asafoetida (hing)
  • 2 Green chillies, slit
  • 1/4 tsp Cumin powder
  • 1/4 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
How to put this together:
  1. Blanch carrots with boiling water for 3 mins, drain.
  2. Blanch frozen peas with boiling water for 3 mins, drain.
  3. Heat oil on low heat, add mustard seeds + hing
  4. When the mustard seeds start to splutter, add green chillies + cauliflower florets + 1/2 tsp salt
  5. Cover and cook on low heat until the stems are soft, about 10 mins. Give them a toss every few mins.
  6. Add carrots + peas + cumin powder + coriander powder + turmeric powder + chilli powder. Mix well.
  7. Cover and cook for 5-10 mins more. Add a splash of water if it’s too dry.
  8. Taste & season with salt.
  9. Serve immediately