Grated Cauliflower and Green Peas Sabzi

Grating cauliflower is the trick I come back to on busy evenings. Once it is finely shredded, it looks more like rice or couscous than a head of vegetable, and it softens in a fraction of the time a florets-style curry needs. You get a soft, spoonable sabzi in about the time it takes to make a pot of tea, which is why this one lives in my weeknight rotation.

Cauliflower is mostly water and fibre, and it takes on flavour well, so the spices and aromatics do most of the work here. Cumin seeds go in first in warm oil, and you will hear them crackle, which is your cue that the oil is ready. The ginger, green chilli and sliced onion go in next and cook for a minute or two before the turmeric and tomato join. Those tomatoes are blanched first, so the skins slip off easily and the sauce turns silky rather than stringy.

A few things I have learned from making it many times. Keep the lid on during the five to seven minutes of cooking, because the cauliflower releases its own moisture and the lid lets it steam through. Stir now and then, though, since the grated pieces can catch on the bottom of the pan if you walk away. Add the milk near the end and stir it through just long enough to warm it. It rounds the sharpness of the tomato and gives the sabzi a gentle creaminess without any cream. Finish with coriander just before serving, because it wilts quickly once it hits the heat.

For leftovers, let the sabzi cool, then keep it in a covered container in the fridge for a day or two. It thickens as it sits, so add a splash of water when you reheat it in a pan. I would not freeze it, because the cauliflower turns watery when thawed.

It sits happily next to a bowl of plain dal, which soaks up the extra juices. If you want something to scoop it up with, Three Flour Dal Rotis make a sturdy, filling partner. A cooling bowl of Creamy Beetroot Raita with Cucumber and Tomato on the side brings a fresh, tangy contrast to the warm spices.

For a fuller plate, Creamy Sultani Dal with Coriander makes a comforting pairing, and the sabzi tastes lovely alongside it. Serve everything warm and let people help themselves.