|I served it with some rice, dal, salad, & ras-malai bought by Y :)...nice meal|
Wednesday, December 8, 2010
Winter has begun & I can see some winter special veggies appearing in the market. Fresh green peas, carrots for Gajar ka Halwa are always awaited for!! I always wonder about how do I get out of stock of the green peas which I pick & freeze in every winter with a view of using them throughout the year & end up finishing them even before 6 months. Many of you will agree with this sad story..isn't it? Posting a very simple curry today, but anything served hot always sounds delicious in this cold weather.
Cauliflower-Green Peas-Potato Curry
Serves: 2-3 Preparation Time: 10 mins Cooking Time: 10-15 mins
A small bunch of cauliflower florets, cut into medium size pieces, washed & drained
1 potato, peeled & cut into medium size pieces
few frozen/ fresh green peas
1 onion, finely chopped
1 tomato, finely chopped
1 tbspn grated ginger+garlic
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp haldi
1 tsp kashmiri red chilly pwd
1/2 tbspn red chilly pwd
1/2 tbspn Everest Kitchen King Masala (this works magically well for the taste)
4 tbspn oil
1 1/2 bowl water
salt as per taste
few coriander leaves for garnish
Step 1: Heat oil. Add mustard seeds. Once they splutter, add cumin seeds. Add onion. Saute till they turn pink.
Step 2: Add grated garlic+ginger. Saute for 30 secs.
Step 3: Add tomatoes. Saute till they are nicely mashed.
Step 4: Add haldi, red chilly powders & salt. Mix well.
Step 5: Add cauliflower florets, potatoes & green peas & mix well. Add water.
Step 6: Let it cook uncovered on minimum heat for 7-8 mins. Check if the potatoes are cooked (if potatoes are cooked as per your choice, no need to look for cauliflower & peas...coz they already are!!).
Step 7: Check for the desired consistency. Add Kitchen King Masala & coriander leaves & remove from heat.
Step 8: Serve hot with chapatis.