This curry tasted great with chapathis/ whole wheat flat bread. With soft bite from cauliflower and bit crunch from peppers with mild almond flavor and spicyness from chili powder.
Cauliflower - 1 small (cut into medium size pieces)
Red pepper - 1 cut into small bit size pieces
Ginger- 1tsp grated
For seasoning :
Oil - about 1tsp
Cumin seeds/jeera - 1tsp
Red chili powder - 2tsp
Turmeric powder - 1tsp
Almond powder-about 2tbsp
For Garnish :
A hand full of cilantro/coriander leaves chopped
Fresh squeeze of lime/lemon juice about a table spoon.
- Chop cauliflower and red pepper to bit size pieces and keep aside. Take few table-spoons of whole or chopped almonds and grind to fine powder using a blender or mixer.
- Heat a tsp of oil in a pan when hot add cumin seeds, grated ginger then add chopped veggies cover the pan with a lid and cook of 5-7 mins until the veggies are just tender.
- Now add turmeric, chili powder and almond powder, mix well to coat the veggies. Add few teaspoon of water to it if the mixture is too dry.
- Once the veggies are well combined with spices and almond powder. Switch off then garnish with cilantro leaves and squeeze fresh lime juice, mix well and serve warm with rotis or rice. Enjoy !
I'll be sending this to the event JFI-Cauliflower hosted by Mythreyee of Paajaka Recipes which was originally started by Indira of Mahanandi .