Cauliflower Pea Curry

 

1 ½ lbs ripe tomato (about 6)

2 onions, quartered

5 cloves garlic, cut in half

2 tbsp minced gingerroot

1 tbsp turmeric

1 tbsp ground coriander

2 hot green chilies, chopped

¼ cup ghee (clarified butter)

1 tsp black mustard seeds

1 tsp whole cumin seeds

1 tsp whole fennel seeds

1 tbsp salt

1 head cauliflower, florets only

¾ cup frozen peas

1 tbsp chopped fresh mint

1 tsp garam masala

½ cup yogurt

2 tbsp chopped fresh coriander

Mango Raita

Spinach Dal

Steamed rice

 

Blanch tomatoes in boiling water for 30 seconds.  Over a bowl, peel, core and deseed them.  Chop tomatoes into chunks and set aside.  Strain any accumulated tomato juices from bowl; add the juices to the tomatoes. 

In a food processor, add onions, garlic, ginger, turmeric, coriander and chilies; process at high until thoroughly minced.  Transfer mixture to a bowl. 

 

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