Cauliflower with peas is a classic Indian combination. In our home, we like cruciferous vegetables to be cooked without water. The twist here is the addition of lots of fresh mint. We think it goes well with the cauliflower and peas. Even though it has Serrano peppers, the dish is not spicy. Cauliflower Peas with Mint can be used as part of a non-Indian meal as well.
This dish has no onions or garlic.
- 2 tablespoons peanut oil (can use olive, safflower, canola as well)
- 1 teaspoon mustard seeds
- 1 teaspoon minced Serrano chili or any other hot pepper to taste (optional)
- 3 cups fresh cauliflower cut in roughly 1 inch pieces (make sure it is not wet)
- 1 cup frozen green peas
- 1 ¼ teaspoons salt
- ¼ teaspoon turmeric powder
- 2/3 cup chopped fresh mint leaves
- 1/3 cup chopped cilantro
- Heat a heavy pot or saute pan. The cauliflower should be in an almost single layer for best results. Add the oil and then mustard seeds. Keep the pot partially covered with the opening away from you. The mustard seeds will start popping soon like pop corn.
- Keeping the lid toward you, quickly add the minced chilies. Then add the cauliflower carefully to avoid splatters.
- You should not get any splatters now. So go ahead and add the peas, salt, and turmeric. Stir well and cook with the pot covered for about 3-5 minutes on a medium-low flame, depending on how well-cooked you like your cauliflower.
- Uncover the pot and cook for another 3-5 minutes on medium-high heat till the vegetables are cooked to desired tenderness and the cauliflower starts getting some brown patches. Cooking times will vary depending on pot size and pot thickness.
- Stir in the mint and cilantro. Serve hot.
Serves 4-6. Preparation time: 10 minutes. Cooking time: 15 minutes.
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