Simple is always gorgeous in my book. Cumin and Fenugreek leaves are the spice stars of this recipe. The combination of spices and herbs with cauliflower and shishito peppers makes this recipe a perfect weekday meatless meal that does not compromise on flavor or comfort. Absolutely delicious and easy!
Ingredients:
1 cauliflower head, broken into florets
2 large tomatoes, chopped
1 cup frozen green peas, thawed to room temperature
10-12 shishito peppers, chopped
2 tsp canola oil
1 tsp cumin seeds
1/2 tsp cumin powder
1 inch piece ginger, peeled and finely chopped
1 tsp turmeric powder
1 tsp red chilli powder (optional)
1 1/2 tsp coarse kosher salt
2 tsp dried fenugreek leaves
Method:
Heat the oil over medium heat in a saute pan. Add the cumin seeds and saute for 10 seconds or so until it starts becoming golden. Turn down heat to low, add the ginger, cumin powder, turmeric powder, and red chilli powder. Toss together for 5 seconds until the spices start toasting. Add in chopped tomatoes and salt. Toss everything together making sure it is completely mixed. Cover and let simmer over medium heat for about 2 minutes. Once done, the tomatoes should have broken down making a bit of a gravy. Mash the tomatoes more using the back of your spatula.
Add the peas, shishito peppers and cauliflower into the masala. Mix well together. At this point, if you’re mixture is too dry, feel free to add about 1/2 cup of water. My tomatoes were so juicy that I didn’t add any extra. Cover and let cook for 6-8 minutes over medium heat, or until the cauliflower is tender yet still firm. If you like your veggies softer, you may need to cook them for 10 minutes.
For the finishing touch, take the 2 tsp dried fenugreek leaves in the palm of your hand, and gently crush them breaking them down into a coarser powder and sprinkle them all over your veggie masala. This step is key as the dried fenugreek essence increases with the hand crushing! Toss this all together and turn of the heat. Let the flavors meld together for about 5-10 minutes before serving.
My favorite way to eat this is with a simple roti or tandoori roti. Rice would be great as well.
