Cauliflower and Peas in Cilantro Onion Indian Recipe

Cauliflower And Peas In Cilantro Onion Indian Recipe

Ingredients

• recipe for : Sauce
• recipe for : Gobi Mutter Keema
• 1 cup chopped red or white onion
• 1 cup packed cilantro, leaves and tender stems
• 1 hot green chile (remove seeds to reduce heat)
• 1 (1-inch) knob of ginger
• 4 cloves garlic
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 4 black peppercorns
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 to 3/4 teaspoon Garam Masala 1/2 cup water
• 1 teaspoon safflower or other neutral oil
• 3 cups grated cauliflower, or 3 1/2 cups florets
• 1 red bell pepper, thinly sliced
• 1 cup fresh or frozen green peas, thawed if frozen
• 3/4 teaspoon salt
• 2 tablespoons ground raw cashews
• 1/2 cup almond milk or other nondairy milk
• 1/2 teaspoon lemon juice or white vinegar

Method

1. Dash of cayenne or ground black pepper, for garnish
2. In a blender, combine the onion, cilantro, chile, ginger, garlic, fennel, cumin, peppercorns, cinnamon, cloves, and garam masala with 1/2 cup water
3. Blend into a smooth puree
4. Heat the oil in a large skillet over medium heat
5. Add the onion-cilantro puree and cook uncovered until the puree thickens and shimmers with oil, 16 to 18 minutes.
6. Stir occasionally to avoid burning.
7. If the puree starts to stick or brown too quickly, reduce heat to medium-low.
8. Add the grated cauliflower and red bell pepper to the dry onion-cilantro paste
9. Mix well to evenly distribute and cook for 2 minutes over medium heat
10. Add the peas, salt, ground cashews, almond milk, and lemon juice
11. Mix well, cover and cook for 10 minutes
12. Taste, and adjust the salt and spices, if needed
13. Cook uncovered until the cauliflower is tender and the sauce is thickened to your preference, about 5 minutes
14. Garnish with cayenne or black pepper
15. Serve hot

Full List of Peas Recipes
Full List of Cauliflower Recipes