- Make the coconut paste first. Add the coconut, garlic, ginger, and chilli to a spice mixer. Add 1/2 cup water and grind to a smooth paste. Set aside. Heat the oil in a pan and add the black mustard seeds. When they pop, add the sliced onions. Cook until the onions turn a light golden brown. Now add the ground coconut paste to this. Mix well and add the tomato paste. Mix again. and add the spice powders – turmeric, chilli, coriander, and cumin. Cook on low flame until the gravy thickens a bit and the spices lose their raw smell. Add the cauliflower florets and peas, top up with 1-2 cups water Mix well. Cook covered for 10-12 minutes on low flame until the cauliflower is cooked but not mushy. add the yogurt, salt, and curry leaves. Mix again. Serve hot.
Gobi pachikobbari batani curry
#myrecipe
By Shaalini Shaalu
Feb, 21st
693
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Cauliflower
- Green peas
- Onion
- Oil
- Mustard
- Tomato paste
- Corinader powder
- Red chilli powder
- Cumin powder
- Curd
- Turmeric powder
- Curry leaves
- Coconut
- Green chillies
- Ginger garlic
