Sort ingredients
twiddle
QR Code
Listen
Pdf
Place the cauliflower, sea salt, dry fenugreek leaves and turmeric powder in a heat proof jug and pour over some hot water.
Stir and ensure the cauliflower is completely submerged in the water, then set aside.
Place a sauté pan on a medium heat, add ghee or oil, followed by the mustard seeds, fenugreek seeds, cumin seeds, nigella seeds and fennel seeds.
Fry for 1 minute, then add the sliced red onion and fry for 2 minutes.
Add the turmeric powder, chilli flakes or chilli powder to taste and fry for a further 2 minutes.
Add the fresh chopped tomato and continue to stir fry for 3 minutes.
Drain the cauliflower florets and add to the pan.
Stir fry for 5 minutes.
Add the Indian pickle, garlic, ginger and green chilli paste and stir fry for a further 5 minutes.
Add the peas and stir fry for 3 minutes.
Turn the heat off, add the fresh coriander and fresh lemon juice, stir well then allow to sit for 2 minutes before serving with roti or boiled rice.