This recipe of cauliflower & peas masala is very similar to my matar paneer gravy, but with one surprise ingredient.
Yes, green bell pepper it is. Green bell pepper is also saute'ed along with onions & tomatoes for the gravy base and the masala was super yummy!
Basic Info
Complexity - Medium
Prep time - 25 mins
Cook time - 30 mins
Serves - 3-4
Bay leaf - 1 no
Cinnamon stick - 1 inch
Cloves - 2 nos
Cardamom pods - 1 no
Cumin seeds - 1 tsp
Onion - 1 no (chopped)
Tomatoes - 2-3 nos (chopped)
Ginger - 1 inch (grated)
Garlic - 2 cloves (minced)
Green chilly - 1 no (vertically slit)
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Frozen Peas - 1 cup
Cauliflower florets - from 1 big cauliflower (about 3-5 heaped cups of florets)
Green bell pepper - 1 no (medium)
Heavy cream - 1/4 cup
Cilantro - 1-2 tbsp (chopped)
Salt - to taste
Oil - 2 tsp + 1 tbsp
Method
In a large sauce-pan, bring enough water to rolling boil and add cauliflower florets to par-boil them. Drain and save it for later.
In the same pan, heat 2 tsp of oil. When hot, add bay leaf, cinnamon stick, cloves, cardamom seeds and fry them until fragrant. Add cumin seeds and let them sizzle. Add green chilli, ginger, garlic, onion and saute until onion changes color. Add tomatoes, chopped bell pepper and cook until the veggies are soft. After it cools, use a blender and blend it into a smooth paste without adding water.
Transfer the ground paste back to the pan, and add peas, red chilli powder, coriander powder, turmeric powder, garam masala, salt and let it boil until the raw smell of the powders are gone. Add heavy cream, crushed kasoori methi, boiled cauliflower florets and let it simmer for 5-10 minutes.
Garnish with cilantro and serve hot with rice/roti.
In the same pan, heat 2 tsp of oil. When hot, add bay leaf, cinnamon stick, cloves, cardamom seeds and fry them until fragrant. Add cumin seeds and let them sizzle. Add green chilli, ginger, garlic, onion and saute until onion changes color. Add tomatoes, chopped bell pepper and cook until the veggies are soft. After it cools, use a blender and blend it into a smooth paste without adding water.
Transfer the ground paste back to the pan, and add peas, red chilli powder, coriander powder, turmeric powder, garam masala, salt and let it boil until the raw smell of the powders are gone. Add heavy cream, crushed kasoori methi, boiled cauliflower florets and let it simmer for 5-10 minutes.
Garnish with cilantro and serve hot with rice/roti.
Notes
- Cauliflower has to be cooked just right to make this gravy enjoyable!
- If using fresh peas, you might have to pressure cook it separately before adding to the gravy.
- If using fresh peas, you might have to pressure cook it separately before adding to the gravy.
- If you don't want to use fresh cream, soak 6-8 nos of cashews in a tsp of milk and grind it into fine paste. Add this cashew paste & 1/8 cup of milk in place of heavy cream.