Ingredients:

• 2 cup – Cauliflower florets
• 1 cup – peas
• 1 cup – Tomato puree
• 2 – Bay Leaves
• salt to taste
• 1/2 tsp – Sugar
• 1/2 tsp – Turmeric powder
• 2 tbsp – vegetable oil
• 2 tsp – chopped coriander
• 1/2 cup – yogurt
• For paste: 1 – Onion
• 4 – Garlic Cloves
• 1 – small piece Ginger
• 4 – dried whole Red Chilli
• 2 tsp – Coconut powder
• 2 tsp – coriander powder
• 2 tsp – Poppy Seeds (khus khus)
• 1 tsp – Cumin seeds

Method:

1. Boil water in a vessel and add cauliflower florets, blanch or 10 minutes and drain.
2. In another vessel of water, boil peas and drain the excess water.
3. Paste all the ingredients in a blender and blend it to make a smooth paste (add 1/2 cup water or as needed).
4. Heat oil in a kadai, add bay leaves and saute.
5. Add the paste made above and saute for 10 minutes.
6. To this add whisked yoghurt and saute for 2 minutes.
7. Now add tomato puree, saute for 5 minutes.
8. Add blanched cauliflower, peas, salt, sugar and turmeric powder.
9. Close the lid and let it cook for 15 minutes.
10. Open the lid and remove from heat.
11. Garnish with chopped coriander.
12. Serve hot with chapati, rice or bread.
13. Recipe Courtesy: Cooking With Sapana