Vegetarian

Cauliflower Matar Gravy – Famous Indian Recipes

Cauliflower Matar Gravy

How to prepare Cauliflower Matar Gravy ?

This is healthy and homely recipe that goes perfect with roti, paratha chapati, Nan, poori and pulav.

Ingredients:

  • Cauliflower florets – 1 cup
  • Peas – ½ cup

For grinding:

  • Tomato – 4 big sizes (chopped)
  • Onion – 4 medium sizes (chopped)
  • Cashew – 50 Grams

For seasoning:

  • Oil – 4 spoons
  • Onion – 2 medium sizes (chopped finely)
  • Ginger garlic paste – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Chili powder – 1 ½ spoon
  • Jeera powder – 1 spoon
  • Garam masala – 1 teaspoon
  • Butter – 2 cubes
  • Kasuri methi – 1 teaspoon (crushed)
  • Salt as needed
  • Sugar a pinch
  • Fresh cream – 1 spoon (optional)
  • Coriander leaves for garnishing

Steps to cook cauliflower matar gravy:

  1. In a pan add water when it is boiling add cauliflower florets, pinch of turmeric powder, salt 1 spoon and  boil for 5 to 8 minutes then drain the water and keep it aside.
  2. In another pan add washed peas, water, salt and cook up to 10 minutes, after 10 minutes drain the water and keep it aside.
  3. In a sauce pan add water when it is hot add chopped onion, tomato and cashew, cook up to 5 minutes.
  4. Now drain the water and transfer in to mixer grinder, and then grind in to smooth paste.
  5. In a kadai add oil when it is heated add chopped onion and fry till it become golden brown,  then add ginger garlic paste fry till the raw smell disappear.
  6. After that add turmeric powder, chili powder, jeera powder, garam masala, salt as needed then fry for a minute.
  7. Now add grinded masala, mix well and cook well up to 10 minutes.
  8. At this stage add cooked peas and cauliflower and mix well with gravy, and then cook up to 5 minutes.
  9. Next add sugar a pinch, butter, then slowly mix the gravy, at this stage check salt and spicy of the gravy and add if needed.
  10. Finally add crushed kasuri methi leaf, if you want the cauliflower matar gravy more richness means add fresh cream and allow it to boil a minute.
  11. Switch off the stove transfer cauliflower matar gravy in to serving bowl and garnishing with chopped coriander leaves.
  12. Hot and spicy cauliflower matar gravy is ready to serve.

Tips:

  • It is best combination for chapati, Nan, roti, poori and pulav also.
  • Instead of cauliflower and peas you can use broccoli, potato, mushroom, paneer etc.
  • More Gravy recipes ==> Channa Gravy | mushroom gravy

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