Instant Stir Fry-Cauliflower Broccoli Sugar Snap Peas

Cauliflower, Broccoli and Sugar Snap Peas Stir Fry is a perfect blend of crunchiness in florets and sweetness in sugar snap peas coated with spices. It goes well with roti, chapathi, naan, rice and tortillas.

Cook Time: 20 Minutes
Yield: 4 Servings
Ease of Cooking: Easy

What all you'll need?

• Cauliflower Florets - 1/2 cup
• Broccoli Florets - 1/2 cup
• Sugar Snap Peas - 1/2 cup
• Onion - 1 Medium sized cut into small pieces
• Ginger Chopped - 2 tablespoons
• Garlic Chopped - 2 tablespoons
• Green Chili - 2 chopped into small pieces
• Cumin Seeds - 1 teaspoon
• Oil - 3 tablespoons
  
• Turmeric Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Garam Masala Powder - 1 teaspoon
• Coriander Seeds - 1 tablespoon
• Black Pepper - 1 tablespoon
• Fennel Seeds - 1 teaspoon
  
• Dried Fenugreek Leaves/Kasoori Methi - 1 teaspoon
• Kas Kas/Khas Khas/White poppy seeds - 1 teaspoon
• Green Cardamom - 2
  
• Salt - to taste
• Mint Leaves - 3-4 chopped
  
• Cilantro - A bunch chopped
• Lime Juice - 2 teaspoon
• Water - About 1/2 cup
  

Let's cook it!!

1. Mix together chili powder, turmeric powder and garam masala powder with a little bit of water. Make it into a paste and keep it aside.
2. Add coriander seeds, black pepper, fennel seeds, dried fenugreek seeds/kasoori methi, kas kas/white poppy seeds and green cardamom to a mixer/grinder. Grind it into coarse powder and keep it aside.
3. Heat oil in a medium sized pan. Add cumin seeds and wait for it to splutter. Once it popped add garlic, ginger and green chili . Saute for a minute or until the raw smell goes.
   
4. Add chopped onion to the pan and saute until the onions turn light brown in color. Add salt to taste at the same time you add onions to speedup the process.
5. Add the spice paste to the pan and mix really well. Saute for a minute or two until the raw smell of the spices are gone.
   
6. Add veggies to the pan and mix well until the spices are coated well on them. Sprinkle some water and close the pan with a lid. Reduce the flame to medium and let the veggies cook for about 10 minutes. Saute the veggies in between to avoid sticking to the pan.
   
7. Once the veggies are soft and cooked, add the ground coarse spice mixture to the pan and mix well.
   
8. After a minute add lime juice to the pan, mix well and turn off the stove.
9. Garnish it with cilantro and mint

Serve it hot with chapathis, rotis or rice.