Go Back
aloo gobi - cauliflower and potato curry in a dish with naan bread
Print Recipe

Cauliflower Bhaji With Sweet Garden Peas

Very simply condimented, the dish is given a final flourish with the addition of warming garam masala
Prep Time5 minutes
Cook Time2 hours
Course: all
Cuisine: Indian
Keyword: bhaji, cauliflower, curry, indian, sabzi
Servings: 4

Ingredients

  • 1 medium onion sliced
  • 2 cloves garlic sliced or pounded in a mortar and pestle
  • 1/2 inch piece ginger finely julienned or pounded with the garlic in a mortar and pestle
  • 1-4 fresh red or green chillies cut in half lengthwise
  • 1 medium cauliflower include and finely chop any tender young leaves
  • 1 cup fresh or frozen peas
  • 2 ladlefulls restaurant curry gravy
  • 2 plum tomatoes skinned and coarsely chopped

Oil Tempering

  • 2 tbsp of your favourite oil coconut or mustard oil adds an extra zing to this dish
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 8-10 fresh or dry curry leaves (optional)
  • 1 pinch hing

Powdered Spices

  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2-1 tsp garam masala
  • 1 tsp dried mango powder (amchoor) or zest and juice of half a lemon for garnish
  • 1 handful chopped fresh coriander leaves for garnish

Instructions

  • This step is optional, but you won't believe the difference! However, if, like me, you want to keep your oil intake down skip it, or reserve it for the most special of occasions
  • heat some oil in a karai or large frying pan and very lightly brown the cauliflower florets in batches
  • add oil to the pan to take it up to a couple of tablespoons and pop the mustard seeds for10-15 seconds. The oil needs to be below the smoking point, but be hot enough for the mustard to pop right away, otherwise they'll add an unwanted bitter note to the dish. Add a couple of seeds to pre-test the oil temperature
  • add the curry leaves and green chillies until the leaves curl up and change colour, and finally sizzle the hing for just a couple of seconds
  • add in the onions to stop the spices from burning and cook on a low-medium flame until translucent. Add the ginger and garlic and cook for about a minute
  • add the curry gravy and all the powdered spices and cook until the raw taste has gone from the spices (especially the turmeric)
  • add in the chunky tomatoes and soften for a minute or so
  • finally add your lightly browned or raw cauliflower with half a cup of water and salt to taste
  • cook until the cauliflower is half-way done to your taste, then add in your fresh or frozen peas. Add water as needed and, taking care not to break up the cauliflower, stir occasionally to stop the bhaji from sticking or burning
  • adjust the water content as you go, so you're left with a bit of sauce
  • finally, fold in the garam masala, a little at a time until it tastes the way you want it. If you omitted the mango powder take the dish off the flame and add in the juice and zest of half a lemon, or a bit more if you like, and some finely chopped coriander leaves
  • This dish loves a roti or whole wheat chapati. If you're wheat free, try a finger millet (ragi) or sorghum roti