Ingredients:
• 1 cup – Cauliflower
• 1/4 cup – peas
• 1 – onion, finely chopped
• 1 – tomato, pureed (use 2 if it is small sized)
• 1 tsp – Ginger Garlic paste
• 1 generous pinch – Turmeric powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• 1.5 tsp – Garam Masala
• salt
• To temper:
• 2 tbsp – oil
• 1/2 inch piece – Cinnamon
• 1 – Cloves
• 1 tsp – Fennel seeds
Method:
- Pressure cook peas for 1 whistle.
- Cook cauliflower in a little water until soft. Drain and set aside.
- Heat oil in a pan, temper with fennel cinnamon and cloves.
- Then add ginger garlic paste, onions, and saute till it turns slightly brown.
- Then add tomato puree and cook until the raw smell completely disappears.
- Add turmeric powder, red chilli powder, garam masala, dhania powder, salt and mix well.
- Sprinkle a little water and allow it to boil – this will be in the consistency of a gravy.
- At this stage, add cooked cauliflower and peas.
- Keep the lid closed for 2 mins and cook until the gravy thickens and the masalas are well blended with the vegetables.
- Serve with any variety rice or even plain rice.
- Recipe and Image courtesy: Sharmis Passions
- http://www.sharmispassions.com/