So here is yet another gravy to add to the list of accompaniments to rice and rotis. Nothing can beat the taste of cauliflower and peas cooked in the style of thick masala. Green peas is a seasonal vegetable and whenever I find them, I buy it in a bulk and store it.
Here in Qatar, green peas are available throughout the year in the form of frozen only. And yes, today I am using frozen peas. If you have fresh peas, go on with it. It smells and tastes heavenly!
Now on to the recipe!
- Cut the cauliflower into florets and wash them. Par boil the cauliflower florets with salt and turmeric powder until ¾ done.
- Thaw the frozen peas. If using dried peas, pressure cook/boil in hot water. If using fresh peas boil it in hot water for 2 minutes.
- Grind coconut, fennel seeds and cashews with little water to a fine paste.
- In a heated sauce pan, add a tsp of oil.
- Add cinnamon, cloves, cardamom, bay leaf, star anise, marathi mokku and cumin seeds once oil becomes hot.
- Add onions and green chili and saute till onions turn transparent.
- Add ginger garlic paste and saute for a minute.
- Add tomatoes and cook till mushy.
- Add red chilli powder, garam masala, curry powder and salt.
- Mix it to combine and switch off the flame. Allow the mixture to cool.
- Transfer to a mixer and grind it to a fine paste with little water.
- Heat the same pan again with a tsp of oil.
- Once oil becomes hot, transfer the ground paste and add some water based upon your desired consistency.
- When the mixture comes to a boil, add the cooked cauliflower and peas.
- Check for salt.
- Cook for a couple of minutes till oil leave the sides of the pan.
- Switch off the flame.
- Serve hot with rice and rotis.
- • You can add ginger and garlic pieces instead of the ginger garlic paste.
Take a look on the required ingredients.
Wash and boil the cauliflower florets in enough water with turmeric powder and salt until done. Strain and keep aside.
In a mixer, add coconut, cashews and fennel seeds and grind to a fine paste adding water.
Add cinnamon, cloves, cardamom, bay leaf, star anise, marathi mokku and cumin seeds once the oil becomes hot.
Add onions and saute till soft.
Add green chilies and saute.
Add ginger garlic paste and saute till raw smell disappears.
Add tomatoes and cook till mushy.
Now add red chili powder, garam masala,
curry powder and required salt. Mix well to combine.
Switch off the flame and allow the mixture to cool. Transfer everything to a blender and grind to a fine paste with water.
Now bring the same pan again to heat and add some oil.
Transfer the ground onion tomato paste. At this stage add water to adjust the consistency,
Then add the coconut paste and mix it well.
When the masala starts to boil, add the cooked cauliflower and
Allow it to boil and coat well with the masala and switch off the flame.
Creamy cauliflower peas masala is ready!