Usually kurmas are doesn’t take place in my kitchen frequently, though i make chapathi almost everyday. Me and my hubby are not a great fan of korma and my kids too. One day when i made rotis for dinner, I was very clueless what to make as a side dish for roti and finally i landed up in making cauliflower and peas korma. Without any much complaints everyone had this.
INGREDIENTS:
METHOD:
INGREDIENTS:
| CAULIFLOWER( MEDIUM SIZE) | 1 NO |
| GREEN PEAS | 1/4 CUP |
| ONION | 1 NO |
| TOMATO | 1 NO |
| CORIANDER SEEDS | 1 TSP |
| FENNEL SEEDS | 1/4 TSP |
| COCONUT SHREDDED | 3 TBLSP |
| CURRY LEAVES | FEW |
| CARDAMOM | 1 NO |
| OIL | 1 TBLSP |
| CASHEW NUTS | 7-9 NO |
| GREEN CHILI | 2 NO |
| GARLIC PODS | 2 NO |
| CUMIN SEEDS | 1/4 TSP |
| SALT | TO TASTE |
METHOD:
- Cut the cauliflower into small florets.
- Cook the cauliflower and peas ( i used the frozen peas) in a pan adding little salt to that.
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- Drain the water and keep it aside.
- chop the onions finely.
- In a pan add little oil and add the onions and saute till golden brown.
- When it is done add the tomato and saute for 2 minutes.
- since i added tomato paste i didn’t saute this.
- Add green chilli, garlic, fennel seeds, cardamom , coriander seeds, cashew nuts and coconut to this and grind this into a smooth paste.
- In a pan add oil and throw in the cumin seeds and add the curry leaves and immediately add the ground masala.
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- After a minute add the cooked cauliflower and green peas to this , mix well and let this boil for 2 minutes in medium low flame.
- Garnish with coriander leaves and serve with rotis.
