Snapguide
STEPS
INGREDIENTS
In a pot over medium heat, add oil. Once the oil heats up, add asafoetida, Japanese chili pods, mustard seeds, serrano chili pepper and 1/2 teaspoon of ground turmeric.

In a pot over medium heat, add oil. Once the oil heats up, add asafoetida, Japanese chili pods, mustard seeds, serrano chili pepper and 1/2 teaspoon of ground turmeric.

As the mustard seeds pop, add the red onion, tomato and 1/2 teaspoon of paprika. Mix well and let the onion become translucent, almost to the point of caramelizing.

As the mustard seeds pop, add the red onion, tomato and 1/2 teaspoon of paprika. Mix well and let the onion become translucent, almost to the point of caramelizing.

Then add cauliflower and green peas. Mix thoroughly.

Then add cauliflower and green peas. Mix thoroughly.

In about 5 mins. as the mixture starts to water, add 1/2 teaspoon of ground turmeric, 1/2 teaspoon of paprika and 1 teaspoon of the garam masala. Mix thoroughly.

In about 5 mins. as the mixture starts to water, add 1/2 teaspoon of ground turmeric, 1/2 teaspoon of paprika and 1 teaspoon of the garam masala. Mix thoroughly.

Garam Masala: There are many ways to make the garam masala, I generally make my own. It is nothing but a blend of spices. For this recipe I used the "Spice Hunter Salt Free Garam Masala Blend"

As the cauliflower cooks add cilantro and salt. Keep cooking on low heat. Cook uncovered and allow the vegetable mixture to blacken a bit. Serve with some mango pickle and wheat tortillas.

  • 1.0 Small Cauliflower
  • 1.0 Red Onion
  • 1.0 Serrano Chili Pepper
  • 1.0 Red Tomato
  • 0.0c Green Peas
  • 0.0bnch Cilantro
  • 4.0Tbsp Vegetable Oil
  • 1.0pch Asafoetida
  • 4.0 Japanese Chili Pods
  • 0.0tsp Black Mustard Seeds
  • 1.0tsp Ground Turmeric
  • 1.0tsp Paprika
  • 1.0tsp Garam Masala
  • 1.0tsp Salt