Its a eventful day for us - Yes , mittu made her way through the admission and am soo happpy!!! Though kids are interactive and active...the 10mins testing session decides it all so I was a bit tensed and I saw that I was not alone :) Anyway all ended up well and thanks to all who wished her gud luck!Coming to todays recipe, I made this the same way amma makes mutton kheema and this turned out to be very flavourful , pairs well with jeera rice or any variety rice or even rotis.
Thanks Nags for the cute ramekins !! :)
- Pressure cook peas for 1 whistle. Cook cauliflower in a bowl containing water until soft. Drain water and set aside.
- Heat oil in a pan temper the items mentioned under 'to temper'. Then add ginger garlic paste, onions, saute till it turns slighlty browned. Then add tomato puree and cook until the raw smell completely leaves. At this stage add turmeric powder, red chilli, garam masala, dhania powder, required salt and mix well.
- Sprinkle little water and allow it to boil - this will be in gravy consistency. At this stage add cooked cauliflower and peas.
- Keep closed for 2mins and cook until the gravy thickens and becomes semi gravy and the masalas are well blended with the veggies.
- Switch off and serve with any variety rice or even plain rice.
This curry is flavourful because of the spices added to it. Goes well with rice and rotis. My favourite combination is very any mild pulao or any mild variety rice.
- As an alternative you can even add a tbsp of coconut while sauting onions or even grind it together with tomatoes to get more gravy.
- Chopped tomatoes can also be added instead of puree.