Bal's Awesome Grated Cauliflower & Peas

From Bal's Spice Kitchen  Served here as a side with Grilled Steak rubbed with Bal's Steak Masala

Printable Recipe

Prep time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
2 tbsp grapeseed oil
1 onion, finely chopped
1 tbsp grated fresh ginger root (I store mine in the freezer - lasts longer and is easy to grate)
1 tbsp coriander seeds (I ran out of seeds so I used 1 heaping tsp of ground)
1 tbsp cumin seeds (same story as coriander seeds)
1 tsp ground turmeric
salt to taste
1 tomato chopped (I actually used 1 tbsp tomato paste instead)
1 small cauliflower, grated
1 cup frozen peas

Directions:
1. Heat the oil in a large non-stick skillet over medium high heat.  Add the onion and ginger and cook for about 4 minutes.  You want the onion soft and translucent.

2.  Stir in the spices and cook for about 15 seconds - just until you can smell the wonderful aroma.   Add the tomato (or paste) and cauliflower.  Toss well and cook until the cauliflower is tender ( 12-15 minutes).  It it starts to stick before the cauliflower is done add a 1-2 tbsp water and cover.

3.  Add the peas and cook for a few minutes until they are cooked and coated with the spices.

This is a wonderful side for grilled meat, chicken, fish and soooo good by itself as a leftover lunch the next day.

Bal's Steak Massala

From Bal's Spice Kitchen

Printable Recipe

Prep time: 5 minutes
Makes 1/3 cup
Lasts up to 3 months

Ingredients:
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp brown mustard seeds (I used yellow and it was still delicious)
1 tsp black peppercorns
1/4 cup fenugreek leaves
1 tsp smoked paprika
1/2 tsp red chili pepper flakes
1/2 tsp salt

Directions:
1.  In a skillet, toast the cumin, fennel & mustard seeds, and peppercorns on medium low heat until the aroma fills the air - about 30 seconds.  Remove from heat and allow to cool.

2. Process the spices in a spice grinder or mortar & pestle until coarsely ground.   Add the fenugreek leaves, paprika, chili pepper flakes and salt and give a quick pulse in the grinder or pounding in the mortar.

Store in an air tight jar in a cool, dark place for up to 3 months.  NOTE: I made have the recipe for two steaks and still had enough left over for another time.