Another new addition to our menu, it’s one of the few ways that I still like to eat a decent amount of vegetables. We frequently have it with Jeera Rice and Kheema Matar.

Ingredients

  • 4 small potatoes, peeled and diced into 1/2 inch pieces
  • 2 cups carrots, diced into 1/2 inch pieces
  • 16 ounces frozen cauliflower florets
  • 1 cup frozen peas
  • 1 green chili pepper, diced
  • 1/2 onion, diced
  • 1 roma tomato, diced
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 tablespoon minced ginger (about 2 inch piece, peeled)
  • 2 tablespoons ghee
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fenugreek seed
  • seeds from 4 green cardamom pods
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 can coconut milk
  • 1/2 cup plain, full-fat Greek yogurt
  • Small handful cilantro leaves, chopped

Directions

  1. Put about 4 cups water in enameled duch oven, and set to boil. Prep vegetables. When water is boiling, add 1 teaspoon salt, potatoes, and carrots; par boil for 5 minutes. Stir in cauliflower, cover, and turn off heat. Let sit for another 5 minutes. Drain and set aside.
  2. Grind in grinder: mustard seed, cumin seed, fenugreek seed, and cardamom seeds.
  3. Add ghee to duch oven and bring to medium heat. Add chili pepper, onion, and tomato; sauté for 1–2 minutes until it starts to brown. Add garlic, ginger, ground spices, chili powder, turmeric, and garam masala. Cook for another 1–2 minutes, stirring occasionally. Add coconut milk and yogurt, stirring to combine.
  4. Add peas and cooked vegetables. Turn heat to low, then simmer, stirring occasionally, until sauce thickens slightly (about 10 minutes). Adjust sauce consistency with more yogurt or water, as desired. Taste and add salt as needed to enhance flavors.
  5. Stir in cilantro. Serve with Jeera Rice or naan.