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!