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Home Dish Cauliflower and Peas Subzi (Maharashtrian style)

Cauliflower and Peas Subzi (Maharashtrian style)

Name: How to cook Cauliflower and Peas Subzi (Maharashtrian style) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4people
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Cauliflower and Peas Subzi (Maharashtrian style)

#GA4 #Week10 #Cauliflower #Gobimatar #winter Everyone's favourite Cauliflower and peas curry, made in Maharashtrian style is also an all time favourite at my house. With the flavours of marathi goada masala and lots spices , best enjoyed with fulka roti and and ghee on top. Enjoy!

Ingredient

Food ration :

4people

Cooking time :

20 minutes.

2 cups

Cauliflower florets(cleaned and washed, cut in pieces)

1 cup

Green peas (boiled)

Chopped onion large

Chopped tomato large

1 teaspoon

Cumin seeds

1 teaspoon

Mustard seeds

2 teaspoons

Ginger garlic paste

1/4 teaspoon

Hing

4 - 5

Curry leaves

2 teaspoons

Chilli powder

1 teaspoon

Turmeric powder

1.5 teaspoons

Cumin powder

2 teaspoons

Coriander powder

1 teaspoon

Marathi Goada or Garam masala

1 tablespoon

Grated coconut (optional)

1/2 teaspoon

Sugar

as per taste

Salt

as needed

Hot water

Boiled potato small

1 tablespoon

Chopped coriander leaves

1 tablespoon

Vegetable oil

Cooking instructions

* Step 1

First, boil 4 cups water and add a pinch of turmeric to it. Soak the cauliflower with cover on for 10 minutes.

* Step 2

Take a pan, add half of the oil, add ginger- garlic paste and onions and saute' well. When onion starts turning pink, add the tomatoes and 1 tablespoon hot water and stir well, cook covered till tomatoes turn soft.

* Step 3

Then add 1/2 portions of cumin powder, coriander powder, chilli powder, turmeric powder, mashed and boiled potato and saute' well on low flame. Add a little hot water if it turns dry. When masalas are cooked, turn off flame, tranafer to a bowl and cool the mixture.

* Step 4

After cooling, grind the mixture with water to a fine paste.

* Step 5

Heat the pan again, add remaining oil and when it heats up, add Mustard seeds, Cumin seeds, hing, curry leaves and fry well. Add salt, all the remaining portions of spices and 1 tablespoon hot water and cover. After 1 minute, add the cauliflower, peas, sugar, marathi Goada masala and mix well.

* Step 6

Cook the curry on low flame with cover till vegetables are cooked but not mushy. Then add the ground paste, coconut, Salt as per taste and cook further for 5 minutes.

* Step 7

Then add a small pinch of Goada masala to finish the curry and remove from flame. Garnish with coriander leaves and more grated coconut on top if liked. Serve hot with fulka roti or rice with ghee on top. Enjoy.