Vibrant Spiced Cauliflower with Green Peas (Easy & Healthy)
25 minutes
678 reads
About Vibrant Spiced Cauliflower with Green Peas (Easy & Healthy)
Craving a vibrant and healthy dish that bursts with flavor? This sautéed cauliflower with green peas is an absolute delight, perfect for any meal from brunch to dinner. Imagine tender cauliflower florets infused with the warm aroma of turmeric, Kashmiri chili powder, and garam masala.The sweetness of green peas complements the spiced cauliflower beautifully, creating a balanced and satisfying dish. A squeeze of lemon juice brightens the flavors, while fresh cilantro adds a refreshing touch.This easy recipe is a delicious way to enjoy seasonal vegetables and is sure to become a new favorite.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Produce
- 1 medium Cauliflower
- 2 Tbsp Coriander chopped
- 2 Chilies kashmiri, green
- ¼ cup Peas boiled, green
Spices & Flavorings
- 1 tsp Garam Masala
- 1 Tbsp Garlic chopped
- 1 Tbsp Lemon Juice
- ½ tsp Kashmiri Chili Powder red
- 1 ½ tsp Salt or to taste
- ½ tsp Turmeric Powder
Other
- 2 Tbsp Oil
Instructions
- Wash the cauliflower thoroughly under cold running water, then briefly rinse it under boiling water to ensure it's clean. This helps remove any impurities and insects.
- Heat the oil in a pan over medium heat. Add the chopped garlic and sauté for a few seconds until fragrant.
- Add the cauliflower florets to the pan. Sauté for a few minutes, stirring occasionally, until they begin to soften.
- Add the boiled green peas, chopped green chilies, turmeric powder, Kashmiri red chili powder, garam masala, and salt. Stir well to combine.
- Continue to sauté the cauliflower and peas, stirring frequently, until the cauliflower is tender-crisp and the spices are fragrant. This helps the spices bloom and develop their full flavor.
- Stir in the lemon juice and chopped cilantro. The lemon juice adds brightness and balances the spices.
- Serve the spiced cauliflower and peas hot with chapati or your preferred accompaniment.
Recipe Notes
Good To Know
- For extra depth of flavor, sauté a teaspoon of cumin seeds and a pinch of asafoetida (hing) in hot oil before adding the cauliflower; this enhances the dish’s aroma and adds authentic Indian undertones.
- If you prefer a tangier taste, substitute half the lemon juice with a splash of amchur (dried mango powder), which complements the spicy and sour notes beautifully.
- To make this dish vegan and more substantial, add cubes of firm tofu or cooked chickpeas along with the peas; they absorb the spices well and add protein.
- Leftovers can be mashed and used as a savory filling for parathas (Indian flatbreads) or as a topping for toast, making a flavorful next-day breakfast or snack.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies.
- For a richer flavor, use fresh ginger-garlic paste instead of pre-made paste.
- Garnish with fresh cilantro and a squeeze of lemon juice before serving for a burst of freshness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 126kcalCarbohydrates: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mg
Geeta Biswas
Articles: 919
6 Comments
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Looks incredible! Thanks for the details.
Absolutely scrumptious! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.
This looks incredible! I need to try it.
This is a fantastic recipe! Thanks for sharing.
Recipe can featured on YouTube #nananswadegeeta