September 19, 2013

CAULIFLOWER PEAS MASALA/GOBI PEAS MASALA CURRY


On the tomato base we couple like to eat CAULIFLOWER with rotis mostly..I usually make CAULIFLOWER TOMATO MASALA. For a change to the regular one I used peas along with Gobi and prepared this spicy masala gcurry according  to my choice of INGS..This goes well with rice and also with some hot rotis.


CATEGORY-VEG/CURRY/CAULI FLOWER
PREPARATION TIME-20 MNS 
COOKING TIME-30 MNS

WHAT YOU NEED

CAULI FLOWER/GOBI-1 FULL MED SIZE
PEAS-1 CUP
ONIONS-1
TOMATO-1
GINGER GARLIC PASTE/GGP-1 TSP
SALT-TO TASTE
RED CHILLI POWDER-1TSP
TURMERIC POWDER-1/2 TSP
GARAM MASALA-1TSP
CORIANDER POWDER-1/2TSP
CUMIN POWDER-1/2TSP
CORIANDER LEAVES/CILANTRO LEAVES-FEW

OIL-2 TSPS
CLOVES-3
CARDAMOM PODS-2
FENNEL SEEDS-1/2 TSP
BLACK CUMIN-1/2 TSP


HOW TO COOK

Cut florets and boil in water by adding little bit of salt and turmeric..Drain them and keep aside..In the same water boil peas for 3 minutes then drain..

Chop onion,tomato and wash twice peas and keep in colander.

Heat a pan with oil and add whole spices which wrote under oil...

Saute well them and add chopped onion n little bit salt..Cook til onion oozes its raw smell and turns light brown in colour..

Then throw in tomato diced and mix well..After a minute add in peas and mix well..

Now add red chilli powder,turmeric,salt,garam masala/ggp and combine.If need add some water and cook for 5 minutes in medium flame..

Add in florets and stir carefully to coat the spices well....Cook this for 5 minutes in very low flame and finally add some coriander powder,cumin powder and mix well..

Turn off and throw some fresh cilantro leaves and serve hot with rice/rotis.

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