4 tbs ghee or vegetable oil
1/2 tsp scraped, finely minced, or shredded ginger root
1 3/4 tsp cumin seeds
8-10 curry leaves or 1 bay leaf
1 large cauliflower, trimmed, cored, and cut into floweretes
1/2 tsp tumeric
1/4 tsp paprika or cayanne pepper
3 tbs chopped fresh coriander, parsley, or chervil
1 cup fresh peas or frozen baby peas defrosted
2-4 tbs water
1 tsp salt
1/2 cup plain yogurt, sour cream, or cream
Brasil nut curls or parsley sprigs for garnish
1. In a heavy 5 quart non stick saucepan, heat the ghee or oil over moderate-high heat until it’s hot but not smoking. Fry the cumin seeds until they brown, then drop in the curry leaves or bay leaf, and in a few seconds stir in the cauliflower. Sprinkle with tumeric, paprika or cayanne and half the fresh herb, Stir-fry until the cauliflower is slightly browned. Add the fresh peas and 2-4 tbs water, cover and reduce heat to low.Stirring ocasionally, cook for 15-20 minutes or until cauliflower is tender. If your using frozen peas, drain well and add during the last 3-4 minutes of cooking.
2. Before serving, mix in the salt, remaining herb and yogurt or sour cream. If desired garnish with brasil nuts or parsley.