Green Peas Cauliflower Korma: There’s always a difference in the taste when the ingredients are freshly roasted and grounded…So flavourful and aromatic…This is one such recipe… It compliments best with roti, dhosa and idli..
1/2 cup fresh green peas(pressure cook for 2 whistle)
1 cup cauliflower florets(parboiled)
1 medium sized onion(cut into large pieces)
1 big tomato(quartered pieces)
4 tblspn thick coconut paste
6-7 garlic pods
1 inch ginger
1/2 inch cinnamon stick
1 dry bay leaf
1/2 tblspn fennel seeds
1/2 tspn cummin seeds
1 red chilly
1 tblspn red chilly powder
1&1/2 tblspn coriander powder
1/2 tspn turmeric powder
1 stalk of curry leaves
Few coriander leaves
1 tspn lemon juice
Salt to taste
Parboiling cauliflower: Heat water in a vessel until the water boils well and vapour evaporates. At this stage switch off the stove. Add turmeric powder, salt and then the cauliflower florets. Let the florets stay in the boiled water for 10 minutes. Then strain the water and keep aside the florets.
- Heat 2 tblspn oil in a pan. Add all the spices cloves, cinnamon stick, cardamom, fennel seeds, cummin seeds, red chilly and curry leaves and sauté for a minute or so, until you get a nice aroma.
- Now add garlic, ginger, onions and sauté until the onions become translucent. Then add the tomatoes and sauté for a minute. Switch off the stove. Let the ingredients cool off. Grind them in a mixer to a fine paste.
- Heat 2 tblspn oil in a pan. Add the finely ground paste and sauté for 2-3 minutes. Then add the turmeric powder, chilli powder, coriander powder, salt and sauté until oil separates.
- Add the green peas, cauliflower florets and 1 cup water. Cook in medium flame for 10 minutes with closed lid.
- As the curry starts to bubble, add the coconut paste and cook for 5 minutes. Switch off the stove.
- Sprinkle finely chopped coriander leaves, add lemon juice and serve hot.