NY Times Cooking

INGREDIENTS:

• 3 tablespoons ghee, clarified butter or vegetable oil
• 1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
• Salt
• pepper
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
• 2 to 3 kaffir lime leaves, optional
• 1 inch long piece of ginger, peeled and slivered or finely grated
• 3 garlic cloves, finely chopped
• 2 serrano chilies, finely chopped, or to taste
• 1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
• 2 to 3 scallions, slivered
• Cilantro sprigs, for garnish
• Lime wedges, for serving
• Can add chopped up potatoes if desired, if so, add with cauliflower.

INSTRUCTIONS:

Heat a large sauté pan or cast-iron skillet over medium-high heat. Add the ghee or oil, and when it is hot, add the cumin, mustard seeds and cook until the seeds start to pop.

Add the turmeric and kaffir lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies.

Add cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.

Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.