Gobi mattar:purple cauliflower and pea curry

Ingredients

• 4 tablespoons ghee or canola oil
• 1 1/2 cups thinly sliced red or yellow onion
• 1 teaspoon salt
• 2 cups purple cauliflower florets cut into small bite-sized pieces
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fresh ginger paste (about 1/2″ cube ginger peeled and pulverized into a paste)
• 1/2 teaspoon fresh garlic paste (1 clove garlic peeled and ground into a paste)
• 1/2 cup water
• 1 1/2 cups frozen peas, thawed
• 1 tablespoon pappula podi
• 1 tablespoon lemon juice
• salt to taste
• 1/2 cup chopped cilantro leaves for garnish

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Preparation

• Heat ghee or oil in a heavy-bottomed deep skillet over medium high heat.
• Add onions, and sprinkle with salt and cook, stirring, until the water is cooked out of the onions and they are a deep golden color.
• Add cauliflower, mustard seeds and cumin seeds, and cook, stirring, for another couple of minutes. Add ginger and garlic pastes, and cook, stirring, until the onions are a deep reddish brown.
• Add water, and cover skillet and turn heat down to low. Allow to simmer until the cauliflower can be pierced with a fork, but is not mushy.
  
• Add peas, and if needed a little bit of water to make a curry sauce. Sprinkle pappula podi over the vegetables, and stir to thicken sauce.
• Add lemon juice, simmer for another minute and then taste for salt. If needed, add some–but you probably won’t need to.
• Stir in chopped cilantro leaves and serve immediately.

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