Roasted cauliflower and bell pepper sabji

Cut a small cauliflower into small florets of equal size.

Toss with a little salt and pepper, half a teaspoon of turmeric and a teaspoon of oil. Roast in a preheated 400F oven for about 30 minutes until browned and crispy.

Heat about a tablespoon of oil on medium heat; when hot, lower to low and add a teaspoon of panchforon.

Add finely chopped onion and fry until just turning pale.

Add two teaspoons of ginger-garlic paste and fry on low heat for a minute.

Add a chopped tomato, half a teaspoon of turmeric, half a teaspoon of Kashmiri red chilli powder and a teaspoon of sabji masala; stir for a minute on low heat.

Add red and green bell pepper, a teaspoon of salt and a quarter teaspoon of black pepper; stir for a few minutes.

Add the roasted cauliflower and a handful of frozen green peas.

Sprinkle a handful of water and cook on low heat for 5 to 6 minutes.

Add chopped fresh coriander leaves. Serve as a side with rice or roti.