Cauliflower Curry Recipe - Gobi Matar - Indian Cauliflower Masala

One of my favorite cauliflower recipes is an Indian-style curry cauliflower masala. It's a terrific vegan vegetarian option and one of the most flavorful cauliflower dishes you will ever taste. This recipe is an easy introduction to Indian cooking at home. I'm generally not a fan of green peas, but peas work well with cauliflower in this recipe, and the green of the peas makes it look nice, so add the peas even if you're not a fan!
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Cauliflower Masala Recipe

ingredients:
1 med CAULIFLOWER (cut into florets)
1 15oz can DICED TOMATOES (or 2 med tomatoes)
1 8oz can GREEN PEAS
1/8 tsp ASAFOETIDA (optional, also called Hing)
1 large ONION (chopped)
1 HOT PEPPER (finely chopped)
1 tsp GINGER (finely chopped)
1 Tbsp GARLIC (finely chopped)
1 tsp CHILI POWDER (sub cumin powder for less heat)
1 tsp CUMIN SEEDS
tsp TURMERIC POWDER
1 tsp CORIANDER POWDER
1 tsp GARAM MASALA
2-3 Tbsp OLIVE OIL
cup WATER
SALT (to taste)

directions:
In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well. Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like...I should say 1-10 minutes. I don't want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that's ityour cauliflower and peas will be transformed into something delicious (I know it's hard to believe, but trust me).
And bon apptit!

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