Cauliflower curry with panch phoron

Step 1/4

• 1¼ tsp poppy seeds

• bowl

Soak the poppy seeds overnight. Make a smooth paste of the poppy seeds.

Step 2/4

• ½ tbsp sunflower oil
• ½ tsp fennel seed
• ½ tsp fenugreek seeds
• ½ tsp onion seeds
• ½ tsp mustard seed
• ½ tsp cumin seed
• 1¼ tsp poppy seeds
• 1½ dried chilis
• ½ tbsp ginger (diced)
• 100 g canned crushed tomatoes

• frying pan

Heat oil in a pan. Add the panch phoron (fennel, fenugreek, onion, mustard and cumin seeds) and poppy seeds. Once the mustard sputters add the ginger and red chillies. Once the red chillies start releasing colour into the oil, add the chopped tomatoes and cook well till the raw smell of the poppy seeds is gone and the tomatoes cook into almost a puree.

Step 3/4

• ½ tsp salt
• ½ tsp ground turmeric (ground)
• ½ tsp chili powder
• ½ tsp garam masala

• blender

Cool the masala mixture and make a paste of it in the blender. Pour the paste into the vessel, add salt, turmeric, chilli powder and garam masala. Cook for two minutes.

Step 4/4

• 120 ml coconut milk
• 90 g cauliflower
• 75 g peas
• cilantro (for serving)

Add the coconut milk and a little water to achieve the consistency of gravy you desire. Add a little more salt or chilli powder as per your taste. Now add the cauliflower and peas and let it cook on a slow flame with the lid on. Keep checking if the cauliflower is cooked by breaking it with a spoon. Keep stirring so that the gravy doesn't burn. Heat it for about ten minutes. Bring the mixture to the boil. Garnish with coriander and serve.

Enjoy your meal!