February 8, 2013

Cauliflower Peas Kuruma

Cauliflower florets
2 cups
1 chopped
1 chopped
Peas (Fresh or frozen)
1 cup
Ginger garlic paste
1 tbsp
Chilli powder
1.5 tbsp
Coriander Powder
1 tbsp
Turmeric powder
1 pinch
Garam masala
½ tbsp
To grind to a smooth paste:
Kasa kasa / Poppy seed
1 tbsp
3 tbsp
Roasted gram or cashew
2 tbsp
Cinnamon stick
1 inch piece
Green chillies

1.       Grind everything in table-2 to a smooth paste and set aside. Keep the cauliflower florets immersed in hot water for 10 – 15 mins.
2.       Heat oil in a pan and sauté the onion till it turns golden brown. Then add the ginger garlic paste and fry till the raw smell goes.
3.       Then add the tomatoes and fry till it turns mushy. Then add the cauliflower florets and peas and fry for 5 mins. Then add in the masala powders and keep frying for another 5 mins.
4.       Add a cup of water and cook it covered. Check for salt. Drain excess water by leaving it on low flame with lid opened. Garnish with coriander leaves
5.       Serve hot with ghee rice/chapathi

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