Cauliflower And Peas In Mustard Gravy

 

          I have tasted vegetable curries cooked with mustard paste at a Bengali friend's place, liked the taste, it was different from the regular kurmas and gravies, the taste of mustard is very unique. I have added tomatoes in this gravy to suit my taste, almonds and poppy seeds to make the gravy thick, try this out..

Need To Have

• Cauliflower - 1 medium size 
• Fresh Or Frozen Peas - half-a-cup
• Tomato Puree - 5 tablespoons
• Panch Phoran - 2 teaspoons
• Almond Slices - 1 tablespoon
• Yellow Mustard Seeds - 11/2 - 2 teaspoons
• Poppy Seeds - 2 teaspoons (white)
• Turmeric Powder - 1/2 teaspoon
• Chilli Powder - 1 teaspoon, more or less to suit your taste
• Coriander Powder - 1 teaspoon

Method 
          Grind mustard seeds, poppy seeds, almonds, tomato puree, turmeric powder, chilli powder and coriander powder into a fine paste. Cut the cauliflower into big florets.

          Heat oil, add the panch phoran, let it splutter, then add the cauliflower and peas and salt. Mix well, cover and cook till the cauliflower is half-cooked. Now, add the paste, stir well, add water, cook for five mins or more till the vegetable is cooked completely. Check for salt, remove and serve with rotis.

Note
Panch phoran - mix equal amount of mustard seeds, cumin seeds, fennel seeds, onion seeds or nigella or kalonji and fenugreek seeds.
Cook the cauliflower till done but not mushy.

Update
When I cooked again for updating the pictures, I used 3 tomatoes, I had used a bigger cauliflower.