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Cauliflower Carrots And Peas In Coconut Poppy Seed Curry Indian Recipe
Ingredients
recipe for : Gobi Gajar Mutter Kurma
1 teaspoon safflower or other neutral oil
1 cup finely chopped red or white onion
12 curry leaves
1 hot green chile, chopped (remove seeds to reduce heat)
1 (1-inch) knob of ginger, minced or
1 tablespoon ginger paste 4 cloves garlic, minced or 1 tablespoon garlic paste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne
2 medium tomatoes, chopped (1 1/2 cups)
2 teaspoons poppy seeds
3/4 cup coconut milk (canned or culinary)
1/4 cup water
3 1/2 to 4 cups small cauliflower florets
1 cup chopped carrots
3/4 teaspoon salt
1 cup fresh or frozen green peas, thawed if frozen
1/2 teaspoon Garam Masala
2 tablespoons chopped cilantro, for garnish
1 teaspoon lemon juice, for garnish
Method
Heat the oil in a skillet over medium heat
Add the onion, curry leaves, and chile and cook for 5 minutes.
Add the ginger and garlic, and cook until the onion and garlic are golden, 3 minutes.
Add the coriander, cumin, and cayenne.
Add the tomatoes, mix well, and cook until saucy, 5 minutes.
Grind the poppy seeds in a grinder or crush to a coarse meal with a mortar and pestle
Add to the pan and mix
Stir in the coconut milk and water
Stir in the cauliflower, carrots, and salt
Cover and cook for 10 minutes
Reduce the heat to medium-low
Mix in the peas
Cover and cook until the cauliflower is tender, about 15 minutes
Stir in the garam masala
Taste and adjust the salt and spices, if needed
Garnish with cilantro and lemon juice
Pressure Cooker: Follow Steps 1 through 2 in a pressure cooker
At Step 3, add the cauliflower, carrots, salt and peas
Mix well
Close and lock the lid, cook for 3 minutes after the cooker reaches pressure (1 whistle)
Let the pressure release naturally
Garnish and serve
Variation: Use 1/4 teaspoon fennel seeds instead of poppy seeds
