Matar (green pea) masala with cauliflower

I love Indian food. But of all the restaurants in my Park Slope radius, there just isn’t a good Indian joint. So I’ve been fiddling with a recipe of my own. I think I’m on to something; I’ve got a pretty good base recipe with a bunch of variations that (so far) has been a no-fail.

Indian Masala with Veggies

1 Tbls. cumin seeds (whole seeds, not ground)

1 tsp. mustard seed

1/4 cup plus 2 Tbls. oil

2 medium yellow onions, chopped

1 green chile (serrano) or 2 jalepenos, chopped

2 Tbls. fresh ginger, chopped (optional)

4 cups chopped vegetables

1 can chick peas or kidney beans, drained and rinsed

1 1/2 Tbls. ground coriander

1/2 tsp. red chili powder

1/2 tsp. turmeric powder

1/2 tsp. salt

2 medium tomatoes, chopped

1 to 2 cups vegetable broth or light coconut milk (optional, depending on vegetable used)

Step 1: Heat 2 Tbls. oil in a large nonstick pan or wok. Add mustard seeds and cumin seeds and allow to sizzle. Add the onions, green chilies and ginger (if using); saute until browned. Remove from heat; set onion mixture aside in a small bowl.

Step 2: In the same pan, add 1/4 cup oil. When hot, add your vegetables and stir fry until edges start to brown. Add coriander, red chili powder and turmeric.

Step 3: For quick-cooking vegetables (green beans, squash, peppers, spinach, okra, etc.)
Reduce heat; add chick peas, kidney beans or green peas. Add onions back to the pan. Mix well and allow to cook for about two minutes. Add chopped tomatoes; cover pan and allow tomatoes to soften, about 7 minutes.

>> OR <<

Step 3: For longer-cooking vegetables (cauliflower, broccoli, cabbage, etc.) Reduce heat; add 1 cup vegetable broth or coconut milk. Cover pan and allow to simmer until vegetables are just tender, adding additional liquid if needed. Add tomatoes and cook for about 7 minutes longer.

Serve with rice, or not. Top with some chopped cilantro (trust me, it’s good).