Cauliflower, carrots, potatoes and peas are the perfect combo for making Indian style of dry masala gravy that really compliments rice dishes or flatbread dishes. If you wish to add some button mushroom, please go ahead. It works beautifully, but I didn't have mushrooms or peas in stock so I had to skip. I do believe that frozen peas and coconut give such a mellow sweet flavor in contrast to the heat from the dry red chilies. It's a wonderful tasty dish to try at home. The chilies can be reduced to suit your taste preference.
Garlic - 7 cloves
1. Chop carrots and potatoes into bigger chunks. Cut cauliflower into bite size florets. Blanch all vegetables in the hot water with some salt. Blanch the frozen peas as well if using (I didn't use it here).
2. Start by putting a pan and heat it up with two tablespoons of oil. Add all the ingredients under the 'TO TEMPER' section, followed by chopped onion. Sauté the onion until translucent. Then add in chopped tomatoes and salt. Cook until tomatoes are slightly soften.
3. Make a smooth paste by adding enough water with all the ingredients under the 'FOR PASTE' section. Add the masala paste after the tomatoes have become mushy. Stir the paste for 5 minutes until the raw smell has gone. You will find oil oozing slightly around the edge.
4. Now, all the chopped vegetable go into the pan, and stir them gently to coat the masala paste evenly onto the vegetables. Add some water to cook the vegetables thoroughly. You can even put a lid for ten minutes.
5. Once the vegetables are cooked to perfection and the gravy has simmered under the low flame reducing into thick dry masala gravy. That should be the sign to switch off the flame. Sprinkle a lavish amount of coriander leaves.