1. 1 Cup = 200ml

Ingredients

1. Cauliflower – 2 ½ cup (cut to florets)
2. Green peas (frozen) – 1 ½ cup
3. Tomato – 2, chopped
4. Ginger – a small piece, chopped
5. Garlic – 3 big cloves, chopped
6. Clarified butter/ ghee – 3 tbsp
7. Cumin seeds – ½ tsp
8. Bay leaf – 1
9. Onion – 2, thinly sliced
10. Green chili – 2, chopped
11. Ginger garlic – 1 tsp, crushed
12. Red chili powder – 1 tsp
13. Coriander powder – 1 ½ tsp
14. Turmeric powder – ¼ tsp
15. Cumin powder – ½ tsp
16. Garam masala powder – ¼ tsp
17. Water – 1 ½ cup
18. Cashew – 3 tbsp (soaked in water and grind to fine paste adding 3 tbsp milk)
19. Dried fenugreek leaves/ kasoori methi – 1 tsp
20. Salt – to taste

Method

1. Grind together chopped tomato and chopped ginger, garlic to a smooth paste. Keep it ready.
2. Heat ghee in a pan, add cumin seeds and bay leaf and let it splutter. Add sliced onion and salt and saute till soft. Add chopped green chili and crushed ginger garlic and saute till the raw smell disappear.
3. To this add red chili powder, coriander powder, turmeric powder, cumin powder and garam masala powder and saute till oil appears on top. Add the ground tomato and 1 ½ cup water bring to boil over high flame.
4. Reduce the flame, add cauliflower florets and green peas and cook covered till done. Add kasoori methi and cashew paste, combine well and remove from flame. Serve hot with roti or butter naan.