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We hope you got benefit from reading it, now let’s go back to cauliflower and peas subzi (maharashtrian style) recipe. To cook cauliflower and peas subzi (maharashtrian style) you need 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Cauliflower and Peas Subzi (Maharashtrian style):
- Provide Cauliflower florets(cleaned and washed, cut in pieces)
- Provide Green peas (boiled)
- Use Chopped onion large
- Take Chopped tomato large
- Take Cumin seeds
- You need Mustard seeds
- Provide Ginger garlic paste
- Prepare Hing
- You need Curry leaves
- You need Chilli powder
- Take Turmeric powder
- Prepare Cumin powder
- Provide Coriander powder
- Prepare Marathi Goada or Garam masala
- Prepare Grated coconut (optional)
- Get Sugar
- Use Salt
- Take Hot water
- Prepare Boiled potato small
- Get Chopped coriander leaves
- You need Vegetable oil
Steps to make Cauliflower and Peas Subzi (Maharashtrian style):
- First, boil 4 cups water and add a pinch of turmeric to it. Soak the cauliflower with cover on for 10 minutes.
- Take a pan, add half of the oil, add ginger- garlic paste and onions and saute' well. When onion starts turning pink, add the tomatoes and 1 tablespoon hot water and stir well, cook covered till tomatoes turn soft.
- Then add 1/2 portions of cumin powder, coriander powder, chilli powder, turmeric powder, mashed and boiled potato and saute' well on low flame. Add a little hot water if it turns dry. When masalas are cooked, turn off flame, tranafer to a bowl and cool the mixture.
- After cooling, grind the mixture with water to a fine paste.
- Heat the pan again, add remaining oil and when it heats up, add Mustard seeds, Cumin seeds, hing, curry leaves and fry well. Add salt, all the remaining portions of spices and 1 tablespoon hot water and cover. After 1 minute, add the cauliflower, peas, sugar, marathi Goada masala and mix well.
- Cook the curry on low flame with cover till vegetables are cooked but not mushy. Then add the ground paste, coconut, Salt as per taste and cook further for 5 minutes.
- Then add a small pinch of Goada masala to finish the curry and remove from flame. Garnish with coriander leaves and more grated coconut on top if liked. Serve hot with fulka roti or rice with ghee on top. Enjoy.
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