Gobi Matar Masala - Cauliflower Peas Masala

gobi matar masala - cauliflower peas masala,an easy side dish for rotis which is made in minutes.

a quick masala recipe made with fresh green peas and cauliflower florets which i loved the most and this one is my quick option when am in hurry for making sides for rotis and parathas.

for this recipe,you need the basic onion tomato base gravy but i did not grind onions here.Just pureed the tomatoes and some cashews for richer taste.usual masala powders are added here and you can also try this with dry peas too.For that you have to soak the peas overnight and cook it in pressure cooker upto 4 whistles until it get cooked well.I had some fresh peas which i bought every week and that time i had no clue to what to do and an idea arises to make this masala as one cauliflower left after making gobi 65 for snack.The combo is little mild ,so you can adjust your masalas here upto your spice level.lets move on making,

gobi matar masala

a thick gravy recipe using green peas and cauliflower

• cauliflower - 1 medium size
• fresh green peas - 1 cup
• onion - 2 finely chopped
• tomato - 2 pureed
• ginger garlic paste - 1 teaspoon
• turmeric powder - 1/4 teaspoon
• red chilli powder - 1/4 teaspoon
• garam masala - 1/4 teaspoon
• coriander powder - 1/2 teaspoon
• cashew paste - 1 tablespoon
• ghee - 2 teaspoons
• cumin seeds - 1 teaspoon
• bay leaf - 1
• cinnamon stick - 1/4 inch stick
• kasuri methi - 1/4 teaspoon crushed
• coriander leaves - for garnishing
• salt - to taste

Instructions

1. separate the florets from the cauliflower and add it to boiling water which should be in low flame.Cook for 5 minutes to remove impurities or any worms there in florets.
   
2. Now drain the water and rinse it again with cold water to stop further cooking.Drain the water and set aside.
3. Heat ghee or use oil in kadai and add cumin seeds,bay leaf and cinnamon stick.After that add finely chopped onions to it and cook it looks soft.
4. Ginger garlic paste is added to it and cook till raw smell leaves.
5. Now add all the masala powders specified in the ingredient list and salt here and cook in low flame.add little water and cook for 1 minute.
6. Now add tomato puree and cook for another 3 minutes.Now add fresh peas and cauliflower florets to it.
7. Now add cashew paste and add enough water to it.cover it with a lid and cook for 5 minutes.
8. Add kasuri methi and switch off the flame.
9. Finally garnish coriander leaves to it and serve piping hot with rotis and parathas.