CHOLE GOBHI

Oil - 1 tbsp

Kasuri methi - 1 tbsp

Cumin seeds - 1/4 tsp

Onion - 1 medium finely chopped lengthwise

Tomatoes - 3 medium finely chopped

Cauliflower - 2 cup cut as florets

Chickpeas - 1 cup cooked

Garlic-ginger-cilantro paste - 1 tbsp

Garam masala powder - 1 tbsp

Salt - To taste

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Method:

Heat oil in a large kadhai. When hot, put in the kasuri methi and cumin. Let them sizzle for few seconds. Add onion and sauté to soft brown. Add the tomatoes. Stir and cook until they are mushy.

Add the cauliflower florets and chickpeas to cooking tomatoes.

Stir in ginger-garlic-cilantro paste, garam masala powder, salt, red chilli and turmeric. Add about a cup of water. Cover, and turn the heat to low and cook for 15 to 20 minutes.

To thicken the gravy,blend and add few tbsp of cooked chickpeas to chole gobhi.

Serve hot chole gobhi with rotis/ naan /parathas.