Hello everyone :-) I hope there are some who follow my posts if not even then "Dil behlane ko Gaalib ye khayaal achha hai" . I am back after so many days :-( my son is not keeping up well and work pressure is also huge these days so I have been cooking some simple dishes but they are worth sharing like this one the Gobhie keema matar . This is something I have been cooking since long but recently when I was going through one of the blogs "Tickling Palates" I follow I found how simply frying the grated cauliflower in just a little bit of oil makes a huge difference of taste in the dish.
Ingredients:-
Method:-
Ingredients:-
- Cauliflower – 1, big finely grated
- Peas – 1/2 cup
- Onion – 2 finely chopped
- Tomato – 3, big pureed
- Ginger garlic paste – 2 tsp
- Red chilli powder – 1 tsp
- Green chillies 2 finely chopped
- Garam Masala powder – 1 tsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Oil – 1 tbsp + few tbsps for shallow frying
- Fresh coriander leaves to garnish
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| from: Kitchen Garden :) |
Method:-
- Wash and clean the cauliflower. Break the cauliflower into big florets and grate finely then spread them over a thin clean cloth and let it air dry for at least 1/2 hour.
- Parboil the peas and keep them ready.
- Heat a kadai with 3-4 tbsp of oil. When it is really hot add the grated cauliflower and keep sautéing over medium flame till it becomes dark brown. It should not get burned. You can also do this step in batches for easy handling. Once browned, remove on a plate and keep it aside.
- In the same kadai, heat 1 tbsp of oil. Add the cumin seeds, once it changes color add the finely chopped onion, ginger garlic paste and sauté till it changes to a light brown color. Add the tomato puree, red chilli powder, par boiled peas, salt and cook till the raw smell disappears over low flame. This will take about 4-5 min.
- Now add the shallow fried cauliflower, garam masala powder and water to the consistency you prefer, preferably less than 1/4 cup and cook covered for 2-3 mins over low flame. Serve hot with Rotis or Naan along with a lemon wedge if you prefer.
