Gobi Peas Masala | Step by Step Recipe

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I love fresh peas. But hubby is exactly the opposite. I once did a capsicum peas masala which is one of my favs but he didn't like it. He loves cauliflower and so instead of using capsicum I used cauliflower. I adapted the recipe from showmethecurry.com and made it as a gravy. It goes really well with chapathis.

~*Ingredients*~
Bite sized cauliflower florets - 1 cup
Fresh peas - 1/2 cup
Chopped onions - 1 cup
Chopped tomatoes - 1/2 cup
Ginger-Garlic paste - 1 teaspoon
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Water
Salt - to taste
Oil - 2 tbsp

The Making:
Boil water with salt. Turn off the flame. Add the cauliflower florets and let it stand for 5-10 mins. Drain the water and pat the florets dry with a towel. Heat oil in a tawa. Add the cumin seeds and when brown add the chopped onions After 3 mins add the ginger garlic smell and fry till the raw smell goes off and the onions turn glassy. Add the tomatoes and fry till oil oozes out. Now add all the powders and saute till done. Add the peas and give it a stir. Now add the cauliflower florets and add some water (depends on how gravy u need it) and allow it to boil. The cauliflower should become semi-mushy and the peas should have cooked well. Do a taste check and turn off the flame. Serve hot with chapathis. Sending this Dish name start with G held at Akila's Kitchen And Bookmarked recipes - Every Tuesday held at Aipi's US Masala Linking this to The Hearth and Soul Hop #41 held at Sunshineandsmile here

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