The spice mix that gives this dish a unique flavor is one of many curry spice mixes used in different places around the world today.
FRESH FROM THE STORE
- 1 pc Cauliflower
- 1/2 cup Green Peas
- 2 Roma Tomatoes
- 1 Bird Eye Chili or Serrano Pepper
- Cilantro leaves to Garnish
FROM YOUR PANTRY
- 3 tbsp Maharajan Spice Mix
- 4 tbsp Vegetable Oil
- MAHARAJAN SPICE MIX INCLUDES:
- Turmeric, Coriander, Chili, Fennel Seeds, Cumin, Nutmeg, Curry Leaves, Cloves
Heat up 1 ⅓ cups of water in a pot. Once boiling, add rice, cover and reduce the heat to low. Cook rice for about 12 to 15 minutes, or until the rice is tender and completely has absorbed the water. Set the rice aside and fluff it with a fork
Heat up vegetable oil in a pan. Add Maharaja spice mix and toast for 30 seconds.
Then add 1/2 of the diced Bird-Eye chili or Serrano Pepper (depending on how much spice you can handle) and sauté ingredients for 1 minute.
Cut the tomatoes into cubes. Add them to the spice mix and sauté for 2 minutes.
Add the cauliflower florets, green peas and 1 cup of water. Let the sauce simmer at medium heat until the cauliflower florets become tender. Add salt to taste.
Serve the cauliflower curry on top of a bed of rice. Garnish with fresh cilantro leaves.
Distribute the white rice in the middle of your plates. Serve the cauliflower curry on top of it. Garnish with fresh cilantro leaves. Enjoy!