Friday, June 6, 2008

Stir-Fried Cauliflower with Green Peas & Ginger

3 tablespoons 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)
how to make

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.

serving suggestions:

This quick stir-fry is delicious paired with plain yogurt, alongside roasted chicken or pan-seared lamb chops.
From Fine Cooking 83, pp. bc

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