Vegetable Curry

Ingredients:

2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½" piece of cinnamon

Method:

Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till
they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light
golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½
cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.