Freshly ground coriander seeds have a beautiful citrusy essence and really make a difference in this dish. Grind the whole seeds in a spice grinder or mortar and pestle right before cooking. Pre-ground coriander works here but will be far less aromatic, especially if it’s more than a few months old.
Heat the oil with the fenugreek leaves, chiles (if using), coriander, and cumin seeds in a large wok or 12-inch skillet over medium-high heat. Cook, stirring occasionally, until the cumin browns and becomes fragrant, 2 to 3 minutes. Add the ginger and jalapeño and cook, stirring and scraping the bottom of the pan to prevent the ginger from burning, until the ginger is fragrant and sizzling, 30 seconds to 1 minutes.
Add the cauliflower and stir to coat with the spices. Cover and reduce the heat to medium. Cook for 5 minutes and then stir in the frozen peas and salt. Cover and cook until the cauliflower is tender and the peas are very tender, 5 to 8 minutes more. Uncover the pan, increase the heat to high and cook, stirring occasionally, for 2 minutes. Add the garam masala (if using) and, if necessary, cook until any remaining liquid in the pan evaporates, 1 to 2 minutes longer. Taste and add more salt if needed before serving.
This quick stir-fry is delicious paired with plain yogurt, alongside roasted chicken or pan-seared lamb chops.
nutrition information (per serving):
based on six servings ;
sat fat g
Photo: Scott Phillips