Gobi Matar (Punjabi Style Creamy Cauliflower & Pea Curry)

Gobi Matar (Punjabi Style Creamy Cauliflower & Pea Curry) Ingredients

1 tbsp oil1/2 tsp cumin seeds1/8 tsp turmeric powder1/4 tsp coriander powder1/2 tsp chilli powder1/4 tsp garam masala powder3 cups cauliflower florets1/2 cup peas1/2 tsp salt (to taste)

Nut Paste

2 tbsp almonds (soaked in warm water for 15 mins & peeled)7 cashews3 tbsp water

Gravy Paste

1 medium onion2 tomatoes2 green chillies3 cloves garlic2 cm ginger

Steps

Blend ingredients for the nut paste & set aside.Blend ingredients for the gravy & set aside.Heat a pot on medium, add oil & cumin seeds, when they start to splatter, add the blended gravy paste, spice powders (except garam masala) & cook for 5 mins.Add cauliflower, mix & cook till soft but not mushy (abt 5 mins)Add nut paste, garam masala powder, salt & peas, stir & bring to a boil.Taste to adjust seasoning & cook for 1 min then remove from heat.Garnish with cilantro (optional) & serve with rice or roti.

Beetroot Sabzi (Dry Beetroot Curry)

2 cups boiled or roasted beetroot (julienned)2 tbsp oil1/4 tsp mustard seed1/2 tsp cumin seed1/8 tsp fenugreek seed1 dried red chilli (sliced)2 green chillies (sliced)10 curry leaves1/4 tsp turmeric powder1/2 cup onion (finely chopped)3 tbsp dessicated coconut3 tbsp water1/2 tsp salt (to taste)

Steps

Heat a pan on medium high, add oil.When hot, reduce heat to low, add mustard, cumin & fenugreek seeds & saute till they start to crackle.Add onion, both chillies, curry leaves & turmeric powder, stir & cook until onion turns translucent.Add beetroot & salt, cook for 5 mins.Add coconut & water, cook for 2 mins then taste to adjust seasoning.Remove from heat & serve with rice.