Servings: six.

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.

Ingredients

3 Tbs. canola oil
1/4 cup dried fenugreek leaves or 1/2 cup fresh fenugreek leaves, chopped (optional)
1 to 3 small dried whole red chiles (optional)
1 Tbs. ground coriander, preferably freshly ground
1 tsp. cumin seeds
3 Tbs. minced fresh ginger
1 medium jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped
2-1/2- to 3-lb. head cauliflower, cored and cut into medium florets 1 to 1-1/2 inches wide and 1-1/2 inches long (6 to 8 heaping cups)
2 cups (about 10 oz.) frozen green peas (do not thaw)
2 tsp. kosher salt; more to taste
1/4 tsp. homemade or store-bought garam masala (optional)

Nutritional Sample Size based on six servings
Calories (kcal) : 160
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 0.5
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 4
Cholesterol (mg): 0
Sodium (mg): 470
Carbohydrates (g): 20
Fiber (g): 9
Protein (g): 7

Preparation

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.

Tip

You can dial down the heat in this dish in two ways: by omitting the spicy dried red chiles entirely and by removing the ribs and seeds from the jalapeño. Use a small spoon to scoop out both seeds and ribs in one quick swipe and give the chile a quick rinse before chopping it.

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Reviews (5 reviews)

swati | 11/05/2011
I loved this recipe. I make another version of stir fried cauliflower with a combination of warm spices. Try it at http://omnivore-almostveg.blogspot.com/2011/10/cauliflower-with-potatoes-and-peas.html
CareBearNJ | 05/24/2010
This is tasty, easy, healthy, and only takes one pan to make. What more could you ask for? I've made it numerous times and it's a consistent winner.

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What We're Cooking Now

Name: Stir-Fried Cauliflower with Green Peas & Ginger
Yield: six. servings
Cuisine: Indian
Ingredients: 3 Tbs. canola oil; 1/4 cup dried fenugreek leaves or 1/2 cup fresh fenugreek leaves, chopped (optional); 1 to 3 small dried whole red chiles (optional); 1 Tbs. ground coriander, preferably freshly ground; 1 tsp. cumin seeds; 3 Tbs. minced fresh ginger; 1 medium jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped; 2-1/2- to 3-lb. head cauliflower, cored and cut into medium florets 1 to 1-1/2 inches wide and 1-1/2 inches long (6 to 8 heaping cups); 2 cups (about 10 oz.) frozen green peas (do not thaw); 2 tsp. kosher salt; more to taste; 1/4 tsp. homemade or store-bought garam masala (optional)