Cauliflower Peas Masala - South Indian Style | Indian Curry Recipes

I had mentioned about my MIL's handwritten recipe book in my Sundal Kulambu recipe. It is a little book containing less than 20 recipes, all DH's favorites. She gave it to him when he first came to the US and did not have any experience in cooking. I believe he didn't try many recipes but the book was very useful to me. It had all his family recipes many of which were new to me. This Cauliflower Peas Masala recipe is from that book and another one for DH's favorite.

Ingredients:
Measurements in standard cup
Cauliflower - 1 - small - cut into florets and cleaned - approx 2 cups
Peas - 3/4 cup
Onion - 1 cup - chopped
Mustard seeds - 1/2 tsp
Curry leaves - a few
Oil - 2 tbsp
Make a Paste:
Red Chilli powder - 1-1/2 tsp (I used kashmiri chilli powder, if using regular chilli powder use 1 tsp)
Turmeric powder - 1/4 tsp
Fennel seeds - 1 tsp
Garlic - 3 cloves
Cloves - 2
Cinnamon - 1 small piece
Grated coconut - 2 tbsp

Method:
Grind the ingredients under "Make a paste" to a smooth paste. Heat oil in a wide kadai and splutter the mustard seeds and curry leaves. Add the chopped onions and saute until it takes a light golden shade. Add the cauliflower florets and fry for about 10 minutes. The cauliflower pieces should be half-cooked at this time and have a slight crispy outer layer. Add the peas, salt and the ground masala with about 1 cup of water. Allow it to boil in medium-high heat until the raw smell disappears and the peas and cauliflower are cooked through. Mix occasionally to prevent the masala from sticking to the pan. Serve hot with roti, rice or pulao. I did with Carrot Rice.
Notes:
I used frozen peas. If using fresh peas, soak overnight and pressure cook beforehand for about 3 whistles. 
This masala can also be made with only cauliflower or only peas.