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Tuesday, February 1, 2011


Cauliflower(cut into florets) - 1 1/2 cups
Onion(finely sliced) - 1
Fresh methi leaves - 1/2 bunch
Green peas - 1/4 cup
Cumin seeds - 1/2 tsp
Ginger(grated) - 1 tsp
Asafoetida - 1/8 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil - 1 1/2 tbsp

Wash fenugreek leaves well for 2-3 times and chop.
Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
Boil water in a vessel, add salt, cauliflower florets and green peas let it cook for 5-6 mins on medium heat. Turn off heat and drain. Keep aside.
Heat oil in a pan, add the cumin seeds and let them sizzle. Add the grated ginger, asafoetida and sliced onions and saute for 4 mins.
Add coriander powder, turmeric powder, red chilli powder,garam masala powder and saute for a min. Add the methi leaves and saute for 3-4 mins.
Add the blanched gobhi and green peas. Cover with lid and cook for 20-25 mins.
Stir in between every 6-7 mins by tossing also adjust salt.
Cook without lid for another 2-3 min and turn off heat.
Serve hot with phulkas or paranthas.

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