This is a dish that keeps on giving. I say that because I tend to make a large batch and use it for toasted sandwiches or Indianish quesadillas a few days down the week! To make the dish more balanced and sumptuous, I add a tin of chickpeas. You can use seasonal vegetables of your choice.
½ cauliflower about 400 grams, washed
1 potato (150 grams), peeled and cut into bite sized pieces
1 carrot (100 grams), peeled and cut into 5cms batons
1 cup of cut frozen beans
½ cup frozen peas
1 x 400 grams tin of chick peas, drained and rinsed well
1 tablespoon tomato paste
3 tablespoons ghee
5cms ginger, peeled and chopped
3-4 garlic cloves, chopped
1 teaspoon cumin seeds
1 cinnamon stick about 5cms long
4 cardamom pods
½ to 1 teaspoon chilli powder
½ to 1 teaspoon turmeric powder
Salt to taste
Juice of half a lemon
Fresh coriander leaves to garnish
Remove the tough stalks and outer leaves of the cauliflower and cut into small florets.
Using a mortar and pestle, make a fine paste with the ginger and garlic and set aside.
Put the frozen beans and peas in a bowl and pour water to thaw them out.
In a large sauté pan (with a lid), heat ghee. When hot, add the whole dry spices (cumin, cinnamon, cardamom and cloves). Take care to adjust heat so you don’t burn the spices. Once you smell the aroma, add the ginger and garlic paste. Fry for a minute and add the chilli and turmeric powders.
Once the spice powders are incorporated, add the cauliflower, carrot and potato pieces.
Fry for three minutes and add the tomato paste and salt. Pour 30ml (2 tablespoons) of water and mix to combine vegetables in the sauté pan.
Cook for 15 minutes, stirring once in a while to allow for even cooking.
After 15 minutes, when the vegetables are 80% cooked, add the tinned chick peas, beans and peas. Stir to combine. Remove lid and continue cooking until all the water is evaporated.
Taste to adjust seasoning. Squeeze the lemon juice and garnish with coriander leaves just before serving.
Serve hot with rice or roti or pita bread.