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Wednesday, September 9, 2009

Shahi Gobhi & Matar ki Kari

Serves: 6, Preparation time: 30 minutes

Half cauliflower divided into small florets
1 tea cup green peas (boiled)
2 bay leaves (tej patta)
2 tomatoes
1 tsp turmeric powder (haldi)
2 tsp fresh curd
2 tbsp chopped cashewnuts (kaaju) 
1/2 tsp sugar
2 tbsp refind oil
2 cups water
1 tbsp ghee
salt to taste

Grind to paste*:
1 onion chopped
2 tbsp grated coconut
6 garlic cloves
2 tsp coriander seeds (whole dhaniya)
1 tsp cumin seeds (whole jeera)
1/2 inch ginger piece 
2 tsp poppy seeds (khas khas)
6 red chillies

First we need to make a puree of tomato. So boil the tomatoes in hot water for 10 minutes on low flame. Drain the water and let it cool down. Peel off the outer skin and blend into puree. In a heavy kadhai heat oil add cauliflower florets, haldi and pinch of salt. Gently fry for 7-8 minutes. Remove and keep aside. In the remaining oil, add the bay leaves and paste* (above mentioned) and fry for 5-6 minutes. When it leaves oil add tomato puree and curd. Stir frequently, now add cauliflower, green peas, cashewnuts, sugar, 2 cups water and salt. Cook for 5-7 minutes untill the vegetables are soft. Serve hot with phulkas.


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