GOBHI MATAR / KEEMA GOBHI

Preparation time: 10 minute
Cooking time: 25-30 minutes
Serves: 4-6

Ingredients:
1 head cauliflower 500 gms
250 gms peas
1 onion finely chopped
1 tomato pureed or finely chopped
1 tsp garlic finely chopped
1 tsp ginger finely chopped
1 green chili finely chopped
1 tsp cumin seeds
2 tbsp oil
2 tbsp grated cottage cheese
1 tbsp cream (optional)
1-2 tsp ketchup (optional)
1/2 tsp turmeric powder
1/4 tsp degi mirch
1 tsp dhania powder
1 tsp catch sabzi masala
salt to taste
1 tbsp chopped coriander leaves for garnishing or 1 tsp dry fenugreek leaves or both 

Method:

1. Wash and chop cauliflower into small florets.Wash peas as well and keep both aside in a strainer to drain out excess water.
2. Heat oil in a wok (kadahi) and crackle cumin seeds then add chopped ginger, garlic,onion and green chili  and cook till the onions become brown in color.
3. Now add tomato puree and cook till the masala leaves the sides of the pan.
4. Add 2 tbsp water, turmeric powder and  salt and cauliflower and peas. Mix well and cover with a lid.
5. Cook on low flame stirring after short intervals till veges are almost cooked. 
6. Now add rest of the spices,grated cottage cheese,cream and ketchup and mix well.
7. Cook further for 2 to 3 minutes till the veges are well cooked.
8. Add chopped coriander and fenugreek leaves and mix well.
9. Serve hot with chapati parantha , poori or naan.