Indian Spices & Quick Stir-Fry

Indian Stir-Fry

Ingredients:
2 tablespoons canola, vegetable, or grapeseed oil
Whole spices (of your choice)
2 cloves garlic, minced
1 onion, diced
Ground spices (of your choice)
1/2 head cauliflower, cut into florets
2 zucchini, diced
1 cup frozen peas
Salt, to taste

Instructions:
1. Heat a large skillet over medium-high heat. Once pan is hot, add oil. Once oil shimmers, test heat with a little bits of whole spices. If spices sizzle and crackle, add the whole spices you’d like to use in your stir fry. (Chef Neeta used cumin seed, mustard seeds, a cinnamon stick, and coriander seeds).
2. Toast spices until very aromatic, about 1-2 minutes. Add garlic and onion and saute until onions are translucent.
3. Add cauliflower and stir to coat cauliflower in onion, garlic, and spices. Once cauliflower begins to soften, add zucchini.
4. Add any ground spices you’d like to use at the point (Chef Neeta used ground cumin, ground coriander, ground turmeric, and chili or paprika). Add a 1/2 teaspoon salt and stir to coat cauliflower and zucchini with all the spices.
5. Add frozen peas and saute until peas are warmed through. Taste for seasoning and salt. Season with extra spices or salt as necessary. Enjoy!