Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------VEGETABLES------------------------------
1 lg Cauliflower, separated
-into florets
1 c Frozen petite green peas
6 md Tomatoes
6 md Onions

---------------------------OTHERS--------------------------------
1 c Plain yogurt
1 c Water

--------------------SPICES FLAVOURINGS-------------------------
1 Stick cinnamon
4 Cardamom (elaichi), crushed
4 Cloves (lavang), powdered

---------------------MASALA INGREDIENTS--------------------------
1 ts Turmeric powder
1 ts Coriander powder
2 ts Garam masala powder
2 ts Mild cayenne pepper powder
2 Green chili peppers
3 Cloves garlic
1 sm Piece ginger
1 tb Vegetable oil
Salt

---------------------OPTIONAL "TOUCHES--------------------------
Blanched, slivered almonds
-and/or cashews.

1. Toss cauliflower and peas in one of the inner bowls of the
pressure cooker. Wash with water and drain. Sprinkle with some salt.
Steam this in the pressure cooker. (you can cook rice in the other
bowl of the pressure cooker simultaneously).

2. Meanwhile, chop the tomatoes; dice the onions.

3. Grind into paste: half the onions, together with the other
ingredients for the masala.

4. Heat a little oil, add cinnamon, cloves, and remaining onions. Fry
until onions are turning golden. (if you're going for the pretentious
touch, you can add the almonds/cashews now.)

5. Add the masala paste and mix/fry well, stirring continuously.

6. Beat the yogurt with the tomatoes. Stir into the frying pan.

7. Turn off the heat and cover, (but keep stirring frequently). Wait
for the pressure cooker to release pressure gradually until it is
safe to open.

8. Add cauliflower and peas to the frying pan, turn the heat back on
and add a cup of water with salt according to taste. Cook until gravy
thickens.

9 The ideal appearance is a chunks of cauliflower in thick saffron
coloured gravy (color comes from the turmeric).

9. Garnish with your choice of freshly chopped cilantro, mint and any
other unidentifiable :-) herbs shredded green chili peppers, finely
chopped green and red bell peppers, NOTES: 1. This is a simple
preparation, though slightly more complicated than the sag-aloo
(spicy spinach potatoes) that I posted a few days ago.

2. Total time required is about 45 minutes. But I find it feels
like less since it does not demand undivided attention.

3. Quite inexpensive, even with the almonds and cashews and the fancy
geegaws.

** IMPORTANT **

4. About the cayenne pepper... I find that because of the cooling
effect of the yogurt, 2 spoons of _MILD_ cayenne pepper works for me.
However, it depends on whether you want your mouth watering and your
eyes lighting up, or the other way 'round. :-)

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