Gobi Keema Matar

Wash and soak cauliflower florets in turmeric water for 10 minutes.

Drain and pat dry to remove excess moisture. Pulse the cauliflower florets in a chopper or food processor until they reach a minced texture.

Heat mustard oil in a heavy-bottomed wok until it starts smoking, then let it cool slightly.

Reheat the oil over medium-high heat, add cumin seeds, bay leaf, and black cardamom, and let them crackle.

Add finely chopped ginger, garlic, and green chillies, and sauté until they turn slightly golden.

Add the chopped onions and cook for 3-4 minutes until they turn pinkish and translucent.

Add the ground tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, and Chinese 5-spice powder. Mix well and cook until the oil separates from the mixture.

Add the peas and stir well for 2-3 minutes.

Add the minced cauliflower, mix well, and cook on high heat for 3-4 minutes.

Add a splash of water, cover the wok, and simmer until the cauliflower and peas are tender, stirring occasionally to prevent sticking. This usually takes about 10-12 minutes.

Check the seasoning, add dry fenugreek leaves, and mix well.

Turn off the heat and let the dish rest for a few minutes.

Garnish with fresh coriander leaves and serve hot with roti, paratha, or any bread of your choice, or as a side dish.