Gobi Matar

How to Prepare

1. Heat 6 tablespoons of oil in a large wok or kadhai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 2 finely chopped large onions and sauté until golden brown, about 5-7 minutes.
4. Add 2 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
5. Add 4 finely chopped large tomatoes and cook until they turn mushy, about 5 minutes.
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 4 teaspoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
9. Add the pre-processed cauliflower florets and green peas. Mix well to coat with the masala.
10. Add salt to taste and 1 cup of water. Stir, cover, and cook on low heat for 15-20 minutes or until the vegetables are tender.
11. Check for seasoning and adjust if necessary. Garnish with 1/2 cup of chopped coriander leaves.
12. Serve hot with roti, naan, or rice.