Friday, 21 December 2012

Malaai gobi matar

Ingredients required

For the gravy base

  • one cup of finely chopped onions
  • one cup of finely choppped tomatos
  • one slit green chilly
  • 1 tsp Everest subzi masala
  • 1 tsp Everest garam masala
  • 1/4 tsp haldi/turmeric
  • 1 tsp chilli powder
  • 1 tsp dhanya powder
  • 1 tsp salt
  • 4 tsp khoya


  • 1 cup of cauliflower florets
  • 1/2 cup of green peas
  • 1/4 cup milk cream


In a kadaai, saute all ingredients for gravy base, like onions, tomatos, green chilly, all spice powders and khoya.  Saute till tomato becomes mushy, cool and blend into paste

In a separate pan, add gravy base along with cauliflower and green peas.  Cook  them till the cauliflower are three fourth done, at this juncture add cream.

Simmer the flame for 5-10 minutes and serve hot with paranthas

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