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

How to Make Gobi Matar Curry

• 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/