Cauliflower in Peas Gravy

Ingredients:

• Cauliflower Florets: 3 Cups
• Finely Chopped Onion: 1 Cup
• Finely Chopped Tomatoes: 1 Cup
• Fresh or Frozen Green Peas: 2 Cups
• Green Chiilies -Ginger - Garlic Paste to Taste
• Garam Masala: 1 tsp
• Turmeric Powder: 1/4 tsp
• Cumin Seeds: 1/4 tsp
• Finely Chopped Coriander Leaves for Garnishing.
• Oil: 2 tsp or more
• Salt to Taste

Procedure:

1. Boil water in one pan. Put florets in hot water for 5-6 minutes.
2. Then cook these florets in microwave for few minutes till they become little bit tender. Don't overcook them as we are going to cook them in a gravy for some time.
3. Mean while make a smooth paste of green peas and tomato. Keep it aside.
4. Heat oil in one pot. Add cumin seeds. As cumin seeds splutters add green chillies, ginger garlic paste. Cook it for 1 minute. Then add turmeric powder and garam masala. Fry it.
5. Then add peas and tomato paste with little water. Add salt. Mix everything well. Cook this gravy for 4-5 minutes.
6. Once the gravy is cooked add cooked cauliflower florets. Mix well and cook it for 2-3 minutes.
7. Garnish this curry with coriander leaves and serve with chapati or roti or rice.
   

This is my entry for Mythreyee's JFI: Cauliflower event started by Indira.

Gobi Masala

Ingredients:
Cauliflower Florets - 1 cup
Finely Chopped Onions -1 & 1/2
Finely Chopped Tomatos - 1 & 1/2
Coriander - 2 tsp
Dahi / Yogurt - 2 tsp
Salt for taste

Spices:

Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp

Paste:
1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste.
3 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste.

Procedure:

1. Heat oil in a pan and add the chopped onions and sauté till golden brown.

2. Add ginger, garlic, green chili paste and sauté them.

3. Add the chopped tomatoes and sauté for 2 minutes.

4. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder, salt and cook till the tomatoes absorbs the flavor.

5. Add the yogurt and sauté till the yogurt is well blended.

6. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.

7. Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.

8. Garnish with cilantro leaves and serve hot.