Cauliflower Peas Masala is a simple and quick dish, yet rich in taste along with the goodness of vegetables, cauliflower gravy is a good side dish for Roti, Naan, Lacha Paratha, Phulka, even it goes well with Idli and Dosa.
Notes
- You can add boiled potato and make aloo gobi matar with the same recipe.
- I have added cashew nut paste as a thickening agent, and it is optional, you can skip it and make it a semi-gravy.
- You can grind coconut, roasted gram, and some poppy seeds to make a gravy thick, which will give the taste of south Indian kurma.
- Cut the cauliflower into small florets. Wash and keep immersed in hot water with salt. Drain water before use.
Other varieties – Vegetable Kurma, Tomato Kurma Recipe, Rajma Curry, Salna, Vegetable Salna, Chicken Salna, Salna for Parotta
Cauliflower Peas Masala is a simple and quick dish, yet rich in taste along with the goodness of vegetables, cauliflower gravy is a good side dish for Roti, Naan, Lacha Paratha, Phulka, even it goes well with Idli and Dosa.
- 2 cups Cauliflower florets
- 1 cup Peas
- 1 Onion
- 1 tsp Ginger garlic paste
- 1 Tomato
- 1 tsp Oil
- Few Coriander leaves
- Few Mint leaves
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala powder
- Salt as needed
- 1 tsp Cashew nuts
- 1/4 cup Milk
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Heat oil in a pan, add chopped onion and fry till onion is tender.
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Add ginger-garlic paste, fry till the raw smell goes off.
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Add the chopped coriander leaves and mint leaves.
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Add chopped/pureed tomato and saute for a minute.
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Add chilli powder, coriander powder, garam masala powder, and salt.
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Mix everything well, saute for a few minutes and add little water.
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Add cauliflower and peas, cook covered for 10 minutes or cook till the vegetables become soft and tender.
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Meanwhile, add cashew nuts and ¼ cup of milk to a mixer jar and make it a smooth paste.
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Add the cashew nut paste with the gravy and bring it to boil for a minute.
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Serve hot with roti or naan.
Method
Step by Step Pictures
1. Heat oil in a pan add chopped onion, cook till onion becomes translucent.
2. Add ginger garlic paste and fry till the raw smell goes off.
3. Add chopped coriander leaves and mint leaves.
4. Add chopped/pureed tomato and saute for a minute.
5. Add chilli powder, coriander powder, garam masala powder, and salt.
6. Mix everything well, saute for a few minutes and add little water.
7. Add 1/4 of water or as required and bring it to a boil.
8. Add cauliflower and peas.
9. Saute for a minute.
10. Cook covered for 10 minutes or cook till the vegetables become soft and tender.
11. Meanwhile, add cashew nuts to a mixer jar.
12. Add ¼ cup of milk.
13. Make it a smooth paste.
14. Add the ground mixture with the gravy.
15. Bring it to boil for 2 minutes.
16. Serve hot with roti or naan.
