Gobhi Matar Masala(Cauliflower Peas Gravy)

Ingredients:

• Cauliflower-2 cups (cut it into florets)
• Onion-1(finely chopped)
• Tomatoes -3 (pureed)
• Peas- 1/2 cup
• Ginger garlic paste-2tbsp
• Garam masala-1/2tsp
• Turmeric powder-1/2tsp
• Red Chilli powder-1/2 tsp
• Green Chilli-2(finally chopped)
• Coriander powder-1/2tsp
• Cashew powder -2tbsp
• Bay leaves-1
• Cinnamon -1/2 inch
• Oil
• Salt-to taste
• Coriander leaves-for garnishing

Preparation:

Boil 2 cups of water in a large pot along with some salt and pinch of turmeric powder add cauliflower
Florets boil them for 2- 3 minutes.
Drain the water and keep the cauliflower aside.
Heat oil in a pan add cinnamon and bay leaves fry till nice aroma comes, now add
Onions, sauté till little golden brown, add ginger garlic paste fry for another 2 -3 minutes,
add red chilliPowder, turmeric powder Garam masala, tomato puree, cashew powder and
sauté till oil separate From the mixture. Add two cups of water and cauliflower florets,
peas mix it well.
Cook on medium heat until the cauliflower turn soft and cooked.
Check for salt and add if needed.
Turn off the heat and garnish with coriander leaves.
Enjoy your moughlai gobhi with naan.

Kadahi Bhindi

Ingredients:

•  Bhindi(okra)-3 cups(washed, Dry and cut into 1inch pieces )
• Green, Red, yellow capcicum-1 cup (cut into cubes)
• Onion- 2(cut into cubes)
• Tomato-2(cut into cube)
• Ginger garlic paste-2tsp
• Cumin seed-1tsp
• Coriander powder-2tsp
• Coriander seed (crushed)-1tsp
• Turmeric powder -1/2 tsp
• Red Chilli powder-1/2tsp
• Whole red Chilli-2
• Green Chilli-2 (chopped)
• Garam masala-1tsp (optional)
• Coriander leaves-for garnishing
• Salt- to taste
• Oil- for deep frying and for curry (3tsp)

Method:

Deep fry the okra till the stickiness goes off or it should retain nice green color so don’t over fry.

Drain it on a paper towel.

Deep fry the capsicum in same oil until done, keep aside.

Heat oil in a wide pan add cumin seed when they crackle add crushed coriander seed

Saute them for few seconds add whole red Chilli, green Chilli, and onion saute till they transparent.

Add ginger garlic paste fry till raw smell goes away, add tomatoes, fry them until little soft.

Now add turmeric powder, red Chilli powder, coriander powder, garam masala, salt mix it

Properly,when the masalas are well blended, add fried  bhindi and capsicum in it mix everything 
again,cook for another 5 to 6 minutes. turn off the heat.garnish with coriander leaves.
serve hot with chapati or naan.
 Enjoy!!! 
Linking this to:
 Cooking 4 all season's "Side Dish Mela