In the south while coconut paste or milk is used in a lot of curries but curd or yogurt is not commonly used like it is in the North. I always have curd in the fridge so adding to gravies instead of the coconut paste is appealing in lieu of the reduced work. So when I saw this recipe on Sailu's Food I wanted to give it a try.
Cauliflower Peas Masala - Gobi Mattar Masala
Preparation Time:20 minutes
Cooking Time:40 minutes
- 1 cauliflower cut into florets
- 2 cups of fresh or frozen peas
- 1 cup onion finely chopped
- 6 green chilies finely minced
- 2 inch piece of ginger grated
- 1 tbsp tomato paste or 1 tomato finely chopped
- 1/2 tbsp red chili power (adjust, mine is very spicy)
- 2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tbsp coriander powder
- 1/2 cup of curd whisked
- 2 tsp poppy seeds + 8-10 almonds soaked in 2 tsp of water
- salt to taste
- 2 tsp of oil
- seasonings few fennel seeds + a pinch of cumin seeds
- Heat oil in a kadai or flat bottomed pan and add the seasonings followed by the green chilies and onion and saute till the onions become translucent.
- Add the grated ginger and saute for a couple of minutes. Now add in the cauliflower florets and let them cook for 5 minutes.
- Now add the powders - turmeric, cumin, coriander and red chili powder and mix it in.
- Add in the peas and cook for a couple of minutes. Add the tomato paste and mix it in.
- Make a paste of almonds and poppy seeds and mix it into the whisked yogurt.
- Lower to the heat to low medium and add in the whisked yogurt and salt into the cauliflower along with a 1/2 cup of water and let it slowly cook till most of the moisture evaporates. About 20 minutes.
- Note: Avoid the 1/2 cup of water if you want a drier curry and also add a bit more oil while cooking to avoid sticking.
Serve with rotis or parathas. We had them with some avocado parathas.
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