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Gujarati Style Cauliflower and Pea Curry

What you need: 

1/4 cup oil
2 teaspoons mustard seed
1 teaspoon cumin seed
1/2 teaspoon asofoetida
2 cloves garlic, minced
1 medium onion, diced
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 large cauliflower, cut into tiny florets
1 cup water
3 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons salt
5 ounces frozen peas
1/4 cup cilantro, chopped

What you do: 

1. Heat oil in large pot. Add mustard seed. When mustard seeds start to pop, add the cumin seed and asofoetida and let cook for about 20 seconds.
2. Add the garlic and let cook for almost a minute. Add the onion and cook until t is translucent. Add the spices and blend well in pot.
3. Add the cauliflower and 1 cup water. Allow it to simmer for 5 minutes. Add the lemon juice, sugar, salt, and peas. Cook until cauliflower is done, about 15 minutes. Add cilantro.
Best served with roti (flatbread).

Preparation Time: 
15-20 minutes
Cooking Time: 
Recipe Category: 


Delicious!  I didn't measure the spices, so I probably added more than called for, used veggie broth instead of water and added green beans....and it was great!  I made an onion chutney (from RHIW) to add to it which gave it a bit of spice - I will definitely make this again!


I made a batch for my work lunches.

Although it was spicy the first day I made it, somehow it diminshed the next day for lunch. I think that I would like to add a couple red chilis to this recipe to kick it up a notch.

Overall, it is a good recipe. I think I might like to add some yukon potatoes to it.


This was really good.  It reminded me of side dishes an ex's mum used to make (they were Gujarati) - I only made a half batch but it was so good I made it the next night also!  Just need to find a good wheat-free chappati recipe now (had a disaster with Millet Flour and water).  I also made Bombay Potatoes to accompany to which, on Saturday night, I chucked in some chickpeas!  Very good!  Thanks for sharing the recipe.  xK


Thanks Anna1111 - I might just skip it completely then as this recipe has both garlic and onions!  x K


Asofoetida (I once read) was traditionally introduced to Indian cooking by those who had a religious objection to consuming things in the garlic/onion family. A tiny pinch was meant as a replacement for garlic/onions.

Like many non-Indians, I find the odor of asofoetida too unpleasant to even want to try it (I'm afraid if I had it in my kitchen, my kitchen would forever smell like it - I've been in stores where it had spilled and it is overpowering).

So, I figure, if it was meant to replace garlic/onions, I can use garlic or onions to replace it. That's what I do. It may not be perfectly authentic, but it has always turned out tasty : )


Am defo going to make this! Q:  Is the asofoetida really important?  Does it impart a particular spice or flavour that I could replace with something similar? (It's stocked in my local store but it has wheat in it, which I stay away from)
x K

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