Serving: 4
Persons
Cooking
Time: 20 minutes
INGREDIENTS:
1. Gobi (cauliflower) 1 cup (cut into
small pieces)
2. Mutter (green peas) ½ cup
3. Tomato 2
4. Green chilli 2
5. Ginger and garlic paste 1 Tbsp
6. Cashew nuts 10
7. Shahi Jeera ½ tsp
8. Hing (asafetida) a pinch
9. Turmeric powder ½ tsp
10.
Kusturi
methi 1 tsp
11.
Coriander
powder 1 tsp
12. Red
chilli powder 1 tsp
13.
Garam
masala powder
14. Coriander
leaves chopped 2 Tbsp
15. Oil
2 Tbsp
16. Butter
2 Tbsp
17.
Salt
to taste
METHOD:
·
First
boil Gobi and mutter separately for 5 minutes adding salt
·
Grind
tomato, green chilli,ginger and garlic and cashew nut all together into smooth
paste,(don’t add water while grinding) keep aside
·
In
a non stick kadai add oil and butter
·
Then
add Jeera ,hing,turmeric powder, Kusturi methi, coriander powder, red chilli
powder and stir for few second
·
Then
add grind paste stir well for 5 minute
·
Then
add boiled mutter and Gobi mix well ,if needed add little water
·
Cover
and cook for 8 minutes in low heat
·
Last
add garam masala powder and garnish with coriander leaves chopped
·
Enjoy
with hot chapatti,roti or puri
