Ingredients
-
1/4 cup of KNG Premium Mustard Health Kachi Ghani Oil
-
1 tablespoon mustard seed
-
1 tablespoon cumin seeds (whole)
- Optional:
1 tablespoon fenugreek
-
2 medium onions (chopped)
-
1 tablespoon ginger (fresh, minced)
-
1 tablespoon jalapeño (fresh, minced)
-
1 tablespoon turmeric
-
2 teaspoons coriander powder
-
1 teaspoon garam masala
-
1 large cauliflower head (chopped)
-
1 cup green peas
-
3 large tomatoes (chopped)
-
2 bell peppers
-
1 cup mushrooms (sliced)
-
2 cups fresh spinach
-
Salt to taste
-
Gather the ingredients. Heat the KNG Mustard Health Kachi Ghani Oil in a large skillet over high heat. Add the mustard, cumin, and fenugreek seeds, if using, and cook for a few minutes, just until they begin to crackle.
-
Add the onions, ginger, and jalapeño to the skillet, and fry for an additional 3 to 4 minutes, mixing well while they cook.
-
Add the turmeric, coriander, and garam masala and cook for an additional minute while mixing.
-
Add the cauliflower, green peas, tomatoes, mushrooms, and bell peppers into the skillet and continue stirring.
-
Reduce the heat to medium-low and cook for 10 to 12 minutes until the vegetables are cooked but firm.
-
Add spinach and heat just until wilted. Season lightly with salt, to taste.
-
Serve hot and enjoy!