Ingredients

Gobi (cauliflower)—medium sized one

Matar ( green peas//batani)—1 cup

Tomato—3 medium sized

Onion (irulli//pyaz)—2 medium sized

Green chillies (hasiru menasina kayi )—2

Ginger (shunti// adarak)—small piece

Garlic pods (belluli//lehsun)—2 to 3 pods

Salt—to taste

Coriander leaves (kothambari soppu)- 2 tablespoon chopped

Jeera (jeerige//cumin seeds)— 1 teaspoon

Oil—2 tablespoon

Bay leaf ( tej patha)—1

Almonds (badam)—20

Cashew nuts(godambi)—15

Both soaked in warm water for 15 minutes

Spice powders

Red chilli powder—1 teaspoon

Coriander powder (dhania)—1 teaspoon

Garam masala powder—1/2 teaspoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Chop cauliflower into florets and wash thoroughly.

Peel the skin from almonds,and grind soaked cashews and almonds into fine paste by adding little water.

Next grind tomatoes,onion (chopped),green chillies,ginger and garlic to puree in a mixer grinder jar.

Then heat oil in a thick bottomed kadai or pan,once’s hot enough add jeera,bay leaf.

Sauté on medium flame.

Add in tomato puree, salt, all spice powders( except garam masala) and cook for 6 to 7 minutes or until it starts boiling.

Now add cauliflower,peas and mix well together.

Then add half cup of water and cook on medium flame covering with a lid.

Cook till cauliflower is done ,do not make it mushy.

Now add the almond cashew puree and garam masala powder and let it boil.

Once boiled switch off the stove and garnish with coriander leaves.

Delicious amirtsari gobi matar is ready to serve.

Serve with poori,chapattis,roti,naan,phulka etc.