Phoolgobhi Aur Mutter Ki Kari ( Rotis and Subzis)


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A paste of richly-textured ingredients like cashews, coconut, khus-khus and curds, gives the phoolgobhi aur mutter ki kari a very luxuriant feel, while the tinge of tomato balances the creamy curry with a bit of tang and makes it more enjoyable. When served with rotis, it makes a really hearty and satisfying meal.

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Makes 4 servings
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Ingredients

1 1/2 cups cauliflower florets
3/4 cup green peas
3 tbsp oil
2 bayleaves (tejpatta)
1/2 cup fresh tomato pulp
2 tsp fresh curds (dahi)
2 tbsp chopped cashewnuts (kaju)
1/2 tsp sugar
salt to taste
1/2 cup milk combined with 2 tbsp fresh cream

To Be Ground Into A Smooth Paste (using 2 Tbsp Of Water)
1/2 cup roughly chopped onions
2 tbsp grated coconut
5 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
12 ginger (adrak)
2 tsp poppy seeds (khus-khus)
4 whole dry kashmiri red chillies , broken into pieces

Method
  1. Heat the oil in a kadhai, add the cauliflower florets and cook on a medium flame for 6 to 7 minutes. Remove and keep aside.
  2. In the same oil, add the bayleaves and the prepared paste and sauté on a medium flame for 2 to 3 minutes.
  3. Add the tomato pulp and curds, mix well and cook on a slow flame for 2 to 3 minutes.
  4. Add the cauliflower, green peas, cashewnuts, sugar, salt and ½ cup of water and mix well. Cover and cook on a medium flame for 5 to 7 minutes or till the cauliflower and green peas are cooked.
  5. Add the milk-cream mixture, mix well and cook on a medium flame for 1 more minute.
  6. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
1 review received for Phoolgobhi Aur Mutter Ki Kari ( Rotis and Subzis)
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 Reviewed By
Vinita_RajJanuary 24, 2013

Spicy cauliflower and green peas cooked in a coconut based gravy.

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Reviewed January 24, 2013by Vinita_Raj

Spicy cauliflower and green peas cooked in a coconut based gravy.

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