How to Make Cauliflower and Tomato Masala with Peas

Cauliflower and Tomato Masala with Peas packs bright tomato tang, warm spices, and tender cauliflower into a cozy, weeknight-ready dish. You get soft florets that soak up a rich, slightly spicy tomato sauce, plus sweet pops of peas for color and texture. The dish cooks in one pan and takes about 40 minutes from start to finish, so you can make it on busy nights yet still impress. Serve it with steaming rice or warm flatbreads for a complete meal, or pair it with a simply roasted fish like baked cod with lemon and fresh herbs for a light, elegant plate.

Why Make Cauliflower and Tomato Masala with Peas

You can make this dish fast. It cooks in one pan and needs minimal prep, so you finish dinner quickly.

You get big flavor for little cost. Canned tomato puree, cauliflower, and spices deliver bold taste without expensive ingredients.

You eat a vegetable-forward, satisfying meal. The dish gives fiber, vitamins, and plant-based protein from peas, so it works for many diets.

You enjoy versatility. You can serve the masala with rice, naan, or a protein, and it holds up well for leftovers.

How to Make Cauliflower and Tomato Masala with Peas

Start by building flavor in the pan. You toast cumin seeds, then add grated ginger, garlic, and a chopped green chile to release aromatic oils. Next, add chopped cilantro stems and diced cauliflower core to give the sauce body and a fresh herb base.

Then you fold in the ground spices and tomato puree, and you simmer until the sauce becomes glossy and slightly thick. Finally, you add the cauliflower florets, cover, and let them become fork-tender. For a richer pairing or a textural contrast, try serving the masala alongside seared scallops or a silky puree like in this pan-seared scallops with cauliflower puree recipe.

Ingredients

For the masala:

• 1 large head cauliflower (3 pounds)
• 2 tablespoons vegetable or olive oil
• 1 teaspoon cumin seeds
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon finely grated garlic (about 2 cloves)
• 1 jalapeño or another green chile, finely chopped
• 1 big handful fresh cilantro, stems finely chopped, leaves roughly torn
• 1/2 teaspoon ground turmeric
• 1/4 to 1 teaspoon mild red chili powder (adjusted to taste)
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon garam masala
• 2 to 3 cups tomato puree (from a 28 ounce can)
• 1 to 2 teaspoons kosher salt
• 1 cup water
• 1 1/2 cup green peas (frozen is fine)
• 1/2 teaspoon amchur (dried mango powder) or juice of half a lemon

To serve:

• Rice or flatbreads

Directions

1. Prepare the cauliflower by trimming the leaves, removing the core, and cutting into chunks.
2. In a large sauté pan, heat oil over medium heat. Add cumin seeds, ginger, garlic, and jalapeño, cooking for 3 minutes.
3. Add diced cauliflower core and chopped cilantro stems, cooking for an additional minute.
4. Stir in turmeric, chili powder, coriander, and garam masala, cooking for 2 minutes.
5. Add 2 to 3 cups of tomato puree and salt, then add water and bring to a simmer.
6. Cook for 5 minutes, then add cauliflower, stirring to coat with sauce. Cover and cook for about 20 minutes, stirring occasionally.
7. Add frozen peas and cook for 5 to 10 minutes until heated through.
8. Stir in amchur powder or lemon juice, adjusting the seasoning to taste.
9. Finish with chopped cilantro leaves and serve with rice or flatbread.

How to Serve Cauliflower and Tomato Masala with Peas

Serve the masala over steaming basmati rice for a classic meal.

Spoon it into warm flatbreads or naan and fold like a wrap for a casual option.

Top with a dollop of yogurt or a sprinkle of toasted nuts for creaminess and crunch.

Garnish with extra cilantro and a lemon wedge to brighten the flavors.

How to Store Cauliflower and Tomato Masala with Peas

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer-safe container for up to 3 months; leave 1 inch headspace for expansion.

Reheat: Warm gently on the stovetop over low-medium heat, stirring occasionally, until steaming. Alternatively, microwave covered in 1-minute bursts, stirring between intervals.

Tips to Make Cauliflower and Tomato Masala with Peas

• Use a good-quality tomato puree for a smooth, bright sauce.
• Swap olive oil for vegetable oil if you prefer a neutral flavor.
• If cauliflower browns too fast, lower the heat and add a splash of water to deglaze.
• Thaw frozen peas under cold water for faster cooking.
• Adjust chili powder gradually; you can always add more but not take it away.

Variations

• Spicy Coconut Masala: Add 1/2 cup coconut milk at the end for a creamy, slightly sweet sauce.
• Chickpea and Cauliflower: Stir in one 15-ounce can of drained chickpeas with the peas for extra protein.
• Roasted Cauliflower Twist: Roast florets at 425°F for 20 minutes, then fold into the masala for smoky notes.

FAQs

Q: Can I use fresh tomatoes instead of tomato puree?

A: Yes. Use about 3 cups of finely chopped, ripe tomatoes and simmer until they break down into a thick sauce.

Q: How do I keep the cauliflower from turning mushy?

A: Cook on medium heat and check at 15 minutes; stop when florets are fork-tender but still hold their shape.

Q: Can I make this ahead?

A: Yes. Make the masala a day ahead and reheat gently; flavors deepen overnight.