Tuesday, January 4, 2011

Gobi Matter Curry

  • 2 cups Cauliflower florets
  • 1 cup Peas 
  • 2 cup onions chopped
  • 2 tomatoes chopped
  • 1" piece Ginger
  • 2 cloves Garlic
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric
  • 6-7 Cashew nuts
  • 3 tsp Oil
  • 1 tsp Butter
  • Salt to taste
  • Coriander to garnish

  1. Wash the cauliflower florets and peas.
  2. Add these in a microwave safe bowl, add 3tsp of water and close the lid slightly open and microwave for 6mins.
  3. Heat a kadai or wok.
  4. Add oil, when hot add onions and fry till golden brown.
  5. Add ginger, garlic and tomatoes and again fry till the water from the tomatoes are drained.
  6. Remove it and allow to cool.
  7. Grind this with little water and cashew nuts  to a fine paste and keep aside.
  8. Now heat a pan, add butter and the microwaved vegetables.
  9. Saute it, add chili powder, coriander powder and turmeric. Mix them well.
  10. Now add the grounded paste, adjust water for proper consistency.
  11. Add salt. Close the lid and boil for 3-4 mins.
  12. Transfer to a serving bowl and garnish with coriander.
  13. Serve with any breads or flavoured rice. 

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