Cauliflower, peas and potatoes in tomato sauce

Name: Cauliflower, peas and potatoes in tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 150 g/5 oz fresh tomatoes, chopped; 2.5-5 ml/½-1 tsp chilli powder; 5 ml/1 tsp ground cumin; 5 ml/1 tsp ground coriander; 15 ml/1 tbsp chopped fresh coriander (cilantro) leaves; 2.5 ml/½ tsp garam masala; 150 g/5 oz frozen garden peas; 5 ml/1 tsp salt, or to taste; Indian bread or Plain Boiled Rice, to serve; 1 small cauliflower, about 350g/12oz; 5 ml/1 tsp cumin seeds; 5 ml/1 tsp ginger purée; 5 ml/1 tsp garlic purée; 2.5 ml/½ tsp ground turmeric; 60 ml/4 tbsp mustard oil; 450 g/1 lb potatoes, peeled and cut into 2.5cm/1in chunks; 10 ml/2 tsp sugar; 2.5 ml/½ tsp mustard seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Phulkcopir Dalna is classic family fare, in which crisp white cauliflower florets join hands with cubed browned potatoes and green, tender peas in a rich chilli-tomato sauce. Mustard oil is the traditional choice, but sunflower or light olive oil can be used instead if preferred.

Ingredients

1 small cauliflower, about 350g/12oz
60 ml/4 tbsp mustard oil

Asia
India
East India
Main course
Gluten-free
Vegan
Spicy

Method

Divide the cauliflower into 2.5cm/1in florets. Blanch them in a pan of salted boiling water for 2 minutes, then plunge into cold water to prevent further cooking.
Heat half the oil in a large, non-stick pan over a medium-high heat unti