North Indian · Lunch, Dinner

Cauliflower and pea dry sabzi

Cauliflower browned in ghee with peas, cumin and plenty of black pepper.

Calories

447 kcal

Protein

15 g

Carbs

67 g

Fat

13 g

Prep

10 min

Cook

20 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 200 g Cauliflower
• 60 g Green peas
• 60 g Wholewheat flour (atta)
• 2 tsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Asafoetida (hing)
• ¼ tsp Turmeric
• 1½ tsp Ground coriander
• ¾ tsp Black pepper
• ¾ chilli Green chillies
• 4 g Coriander
• ¼ tsp Salt

Method

1. Make and griddle two chapatis from the atta.
2. Heat the ghee, crackle the cumin, add the asafoetida and green chilli.
3. Add the cauliflower and turn it in the fat. Cook uncovered for six minutes without stirring much, so it takes colour.
4. Add the peas, turmeric, coriander powder and salt, cover and cook eight minutes until just tender.
5. Finish with a lot of black pepper and the coriander.

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