Phool Gobi Aur Mattar ki Subzi
Wednesday, 27th June, 2007
A coconut based curry gives this cauliflower a unique and delicious taste.
A bit of a change from your usual aloo Gobi recipe.
Preparation time: 15 minutes
Cooking time: 11 minutes
Serves 4
Ingredients
2 cups cauliflower, cut into small florets
1 cup green peas
2 bay leaves
4 tablespoons tomato puree
2 tablespoons fresh curds
1/2 teaspoon sugar
3 tablespoons oil
salt to taste.
To be ground into a paste
1 onion
2 tablespoons fresh coconut, grated;
2 cloves garlic
2 teaspoons coriander (dhania) seeds
1 teaspoon cumin seeds Ueera); 12 mm
(1/2″) piece ginger
2 teaspoons poppy seeds (khus-khus)
4 whole red chillies
Method
In a microwave safe bowl, combine 2 tablespoons of oil and the cauliflower. Cover with a lid and microwave on HIGH for 4 minutes. Remove and keep aside.
In the same bowl, combine the green peas with 2 tablespoons of water and microwave on HIGH for 1 minute.
In another microwave safe bowl, add the remaining 1 tablespoon of oil, the bay leaves and the prepared paste and microwave on HIGH for 2 minutes.
Add the tomato puree, curds, cauliflower, green peas, sugar, 1/2 cup of water and salt and microwave on HIGH for a further 4 minutes until the vegetables are soft. Serve hot.
