Cauliflower Peas Gravy

Cauliflower is one of my sister’s favorite vegetable. Amma always cleans carefully because of possible worms in it, and par boils before cooking. After moving to US, whenever I see cauliflower in grocery store, I hesitate to buy, thinking about the pre process. After 2 months, I bought it and while cutting, saw that it was very fresh and clean. Nowadays I prepare something with cauliflower at least once in two weeks. Recently when we had buffet in Indian restaurant, I tasted cauliflower peas masala gravy and liked it. Have tried to replicate it.

Cauliflower Peas Gravy:

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Cauliflower – 1 (cut into bite sized florets)

Frozen Peas – 1/2 cup

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Pav bhaji powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Curd / yogurt – 2 tbsp

Turmeric powder – 1/8 tsp

Coriander leaves – as needed to garnish

Cinnamon Powder – 1/4 tsp

Salt – as needed

To temper:

Oil – 1 tsp

Jeera – 1/2 tsp

Method:

• Wash the cauliflower well with hot water and keep aside ( If you are doubtful about worms, you can even par boil for 10 mins)
• Add oil to the pan. Add jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked, and then add tomato
• After onions and tomato are cooked, add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 2-3mins

• Add the cauliflower and peas. Saute well and add required salt and cover it with a lid and cook.

• Once the cauliflower is cooked, add cinnamon powder and curd. Mix well and cook it till the mixture becomes gravy-like

• Garnish with coriander leaves and switch off

 

My Notes:

• I didn’t add water while cooking cauliflower, as there was enough moisture, but you can add little water if required
• Instead of yogurt, you can add 1/4 cup of milk or 2 tbsp of fresh cream
• If you are adding cinnamon, add it while tempering
• This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis