1head cauliflower,broken into small bite-sized florets
1/2tturmeric
3medium tomatoes,chopped (mine were frozen so I peeled them)
110-ozbag frozen peas
1tsalt
1lbmedium shelled and de-veined shrimp(mine had the tails still attached)
1/2cupsour cream
chopped cilantro for garnish
Instructions
Heat the oil in a large heavy bottomed pot or skillet and add the panch phoron. Wait for the spices to begin crackling. Add the ginger paste.
Add the onions with a pinch of salt. Cook until lightly caramelized, stirring occasionally (add a splash of water if they start to stick or scorch).
Stir in the cauliflower. Mix in the turmeric, tomatoes, and salt. Cover and cook the mixture on low heat for about 10 minutes.
Remove the cover, the the cauliflower should be crisp-tender by now. Stir in the shrimp and sour cream and bring the mixture to a simmer. Cook for about 3 minutes. Add the peas and toss. Cook until the dish is heated through and the shrimp are opaque, curled and pink.