Sometimes the veggies at home can flummox you - a little of this, a handful of that - I found myself in the same situation last weekend. And ended up making this deliciously lip smacking curry that we actually ran out of second helpings.
During Navratri, we dont eat onions or garlic / ginger. So, I had lots of onions left over but no other veggies except for a head of cauliflower and a handful of frozen peas. It was too late to run to the supermarket or order in food. But am glad we made this curry out of a written down recipe.
Team it with rotis / Kulchas / Naans and you have a winner on hand. Sending it to BM #45 under Side dishes for Gravies. Presenting Rasila Gobhi Matar (or cauliflower - peas gravy)
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
- Cauliflower - 1 medium head (about 8-10 medium florets)
- Fresh or frozen peas - 1/2 cup
- Onions - 1 large
- Tomato - 2 medium
- Garam masala - 1/2 TBSP
- Jaggery - 1/2 tsp (optional)
- Salt - to taste
- cinnamon - 1 inch and cloves - 2
- Oil - 1 TBSP
- Cumin seeds - 1/2 tsp
- Turmeric - 1/2 tsp
- Shahjeera - 1/2 tsp
- Black pepper (whole) - 1/2 tsp
- Garnish - coriander leaves
- Blend cinnamon, cloves and onion to a smooth paste. Add half the tomatoes and puree again.
- In a small pressure cooker, add oil, splutter cumin seeds and shahjeera. Add whole black pepper. Now add the cauliflower, peas and saute. Add tomato and saute again. Add turmeric and the ground masala paste. saute till raw smell disappears.
- Now add 1-1.5 cups of water and pressure cook for just 1 whistle. We need veggies to be cooked but not mushy. Add garam masala, jaggery and cook for 2 - 4 minutes more.
- Serve hot garnished with coriander.