There are many different spice blends you can use to make this classic Indian side dish. I have made some of the spices optional that are more difficult to find. Make this recipe your own by varying the spices a little each time you make it. As long as you have garlic, ginger, cumin, and turmeric, you’ll be off to a great start.
3 tablespoons unrefined coconut oil (or coconut milk)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds (optional)
1 cup yellow onion, minced
3 cloves garlic, grated or minced
1 tablespoon fresh ginger, peeled and grated
1 serrano or jalapeño pepper, seeded and minced
2 Roma tomatoes (or 1 cup canned tomatoes), seeded and chopped
seeds of 2 cardamom pods (optional)
3/4 teaspoon turmeric powder
2 teaspoons coriander powder
1/4 teaspoon red chile flakes (or pinch cayenne pepper)
1 cup potatoes, peeled and diced
sea salt, to taste (about 2 teaspoons)
2–3 cups cauliflower (about 1/2 medium head), cut into small florets
1 cup full-fat coconut milk
1/2 teaspoon garam masala
8–10 curry leaves (optional)
1 cup frozen green peas
1/4 cup fresh cilantro, chopped, divided
1 lemon, cut into wedges (for garnish)
- Heat Dutch oven or large skillet over medium heat for a few minutes. Add coconut oil and mustard seeds. After about 10 seconds, add cumin and fenugreek (if using) and onion. Sauté onion until golden, being careful not to burn the spices, about 10 minutes.
- Add garlic, ginger, and serrano or jalapeño pepper. Sauté about 30 seconds, then add tomato and cardamom, turmeric, coriander, and red chile flakes.Simmer on medium-low until the mixture resembles a chunky paste, about 5-7 minutes.
- Mix in potatoes and coat with the tomato-spice mixture. Sprinkle with about 1 teaspoon sea sal and add a little water (about 1/2 cup). Give the potatoes and stir, cover, and simmer a few minutes. Add cauliflower, coconut milk, garam masala, curry leaves, and 1/2 teaspoon salt. Bring up to a boil, then turn to medium-low, cover, and simmer until cauliflower is fork-tender.
- Add peas and cook just until thawed and bright green. Taste for seasonings and stir in about 2 tablespoons fresh cilantro.
- Serve with freshly cooked basmati rice and garnish with cilantro and lemon wedges.
For night-shade free version, omit tomatoes, green chile, and red pepper flakes. Add 1 cup steamed butternut squash (puréed or mashed) plus 1 teaspoon ume plum vinegar at the same time you would have added the tomatoes.