Gobhi Keema Matar Sanjeev Kapoor Khazana

No no, this sabzi does not have any meat. This is finely minced cauliflower sabzi with spices that has a slight gravy-like consistency. To be had with pav.

GOBHI KEEMA MATAR

Ingredients

1 medium cauliflower (gobhi), separated into florets
cup green peas (matar)
4 tbsps oil
1 tsps cumin seeds
3-4 green cardamoms
4-5 black peppercorns
2-3 cloves
1 inch cinnamon stick
2 medium onions, chopped
1 tbsps ginger-garlic paste
2 medium tomatoes, chopped
2 tsps red chilli powder
tsp turmeric powder
2 tsps coriander powder
1 cup fresh tomato puree
Salt to taste
2-3 green chillies, slit
1 tsp garam masala powder
lemon
Lemon wedges for garnish and to serve
Chopped fresh coriander leaves for garnish
Pavs to serve
Onion rings to serve

Method

1. Put the cauliflower florets in a food processor and process to a coarse mixture.
2. Heat oil in a pan. Add cumin seeds and let them change colour. Add green cardamoms, black peppercorns, cloves, and cinnamon stick and cook till fragrant.
3. Add onions, mix and cook till light golden. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
4. Add tomatoes, mix and cook till soft and pulpy. Add red chilli powder, turmeric powder, coriander powder, and mix well. Cook for 1-2 minutes.
5. Add tomato puree, mix and cook till oil separates. Add salt and cup water and mix well. Cook for 1-2 minutes.
6. Add the cauliflower mixture, and mix well. Cook for 3-4 minutes.
7. Add green peas and mix. Add 1 cup water and mix well. Cook on medium heat for 5-6 minutes while stirring in between. Add green chillies, mix, cover and continue to cook for 5-6 minutes.
8. Add garam masala powder and squeeze the juice of lemon and mix well. Cook for 1-2 minutes.
9. Switch the heat off and transfer into a serving bowl. Garnish with lemon wedge, coriander leaves and serve hot with pavs, lemon wedges and onion rings.

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