Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup, chopped
Oil – 1 Tbsp
Onion – 1/2 medium, chopped
Ginger – 1 tsp, minced
Garlic – 2 tsp, minced
Tomato Sauce – 1/2 cup (4 oz)
Bell Pepper – 1/2, chopped into bite size pieces
Frozen Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp, dry roasted and powdered
Garam Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste
Add Cauliflower and Carrots and boil for 3 minutes.
Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
Drain and keep aside after 1-2 minutes.
In a non-stick skillet or pan, heat 1 Tbsp Oil.
Add Onions and cook 2-3 minutes until light golden.
Add Ginger and Garlic and saute for 1 minute.
Add Tomato Sauce and cook until the oil separates.
Add Bell Pepper and Green Peas and cook for 2-3 minutes.
Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
Add Tomato and mix. Cook for 1-2 minutes.[I forgot to add the tomatoes!!]
Sprinkle Lemon/Lime Juice and mix.
Serve hot with roti, chapati or naan.