Ingredients

• 1.75 inch ginger, peeled and chopped
• 4 cloves garlic, chopped
• 1 green chili, chopped and optionally seeded
• a pinch of salt
• 4 tbsp oil
• 2 large onions, finely chopped
• 1 tbsp tomato paste
• 1.5 tsp coriander powder
• 1.25 tsp cumin powder
• 0.5 tsp chili powder
• 1 cauliflower (1.25 lb), broken into bite-size florets
• 1.5 cups coconut milk
• 4 oz unsalted cashews
• 0.75 cup green peas
• 0.5 tsp garam masala
• 0.5 oz cilantro, chopped
• a wedge of lemon

Method

• Bash the ginger, garlic, green chili and salt into a paste and set aside.
• Heat most of the oil on medium heat, then add the onions and fry for 10 to 12 minutes until golden. Add the paste and stir-fry for 3 to 4 minutes. Add the tomato paste with subsequent spices and 1.25 tsp salt, then mix.
• Mix the florets to coat, pour in the milk, bring to a simmer, then lower the heat and cook for 10 to 12 minutes.
• Heat the rest of the oil on medium heat, fry the cashews for a minute on each side, then cool on a plate.
• When the cauliflower is tender, add the peas and garam masala, then cook for 4 to 5 minutes.
• Check the seasoning, then sprinkle the remaining ingredients before serving.

Part of #Recipes.

From Meera Sodha's Made in India.