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.
PREPARATION TIME-20 MNS
COOKING TIME-30 MNS
WHAT YOU NEED
CAULI FLOWER/GOBI-1 FULL MED SIZE
GINGER GARLIC PASTE/GGP-1 TSP
RED CHILLI POWDER-1TSP
TURMERIC POWDER-1/2 TSP
CORIANDER LEAVES/CILANTRO LEAVES-FEW
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.