Step 1

Heat oil in a large skillet or Dutch oven over medium-high heat. Add cumin seeds and mustard seeds and stir for 15 to 30 seconds. Add onion, garlic, and ginger and cook until soft and lightly colored, about 5 minutes. Add diced tomatoes with juice and cook for about 5 minutes more.

Step 2

Blend coriander, cumin, cayenne pepper, salt, turmeric, and cardamom into the sauce in the skillet. Add cauliflower and stir until coated with sauce. Cover and cook for 4 minutes. Stir and cover; continue cooking about 4 minutes more. Add green peas and stir. Reduce heat to low and cook until heated through, 3 to 5 minutes more.

Step 3

Garnish with cilantro and serve with steamed rice.