Cauliflower (Gobi) and peas when cooked with Indian species gives a very rich taste! I want to prepare this dish with freshly ground spices and the involved procedure makes the gravy a little dry during its serving stage. Following is are the spices I have used in my procedure.
Ingredients:
Cauliflower ( one large sized)
Green peas (one cup frozen or fresh)
Onions (half cup chopped)
Oil (6 to 7 table spoons)
Salt to taste
Water 1/4th cup
Spices to be grounded:
Whole coriander seeds (2 table spoons)
Dry red chillies ( 5 to 6)
Cloves (5 to 6)
Cinnamon stick ( one inch long)
Cardamom-2
Garlic pods- 2 ( don not roast )
Method of preparation:
- Take a large kadai heat oil, add chopped onions, green peas and cauliflower florets with 1/4th cup water, mix them well and close the lid and allow it to cook for at least 8 minutes or till the vegetable becomes soft.
- Take another small kadai, roast all the dry whole spices listed above except garlic pods.
- Grind all the roasted spices along with the garlic pods without adding water.
- Now add the grounded spices to the cooking vegetable with salt according to your taste and allow it to cook for another 5 to 6 minutes.
- Switch the stove, transfer the cooked Cauliflower and peas masala in to the serving bowl.
- Water can be added more to the cooking dish,if you do not want to make it dry.
- If you do not have peas handy, do not worry :)
- Tastes best with roti and rice.
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