Ingredients
- 4 garlic (cloves)
- 120 ml water
- 10 gr ginger (fresh)
- 10 ml black mustard seed
- 6 gr indian curry powder
- 4 gr cumin (ground)
- 1 gr cayenne
- 1 package tomatoes
x Salt to taste Cook onion over med high heat in a non stick pan. When translucent throw in mustard seeds. When seeds pop throw in rest of spices. Cook a minute or two. Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and cook until cauliflower is tender. Throw in peas. Serve w/ basmati rice. (This dish handles wide variations of spice combinations and amounts)