Gobi Mattar Kheema

Ingredients:

Gobi florets chopped as very small florets or minced 3 cups
Green peas 1/2 cup
Cumin seeds1/2 sp
Mustard seeds 1/2 sp
Curry leaves few
Onions 2 medium chopped
Turmeric powder 1/2 sp
Red chilli powder 1-2 sp
Kasturi methi 2 sp
Amchoor powder 1 sp
Garam masala powder 1/2 sp
Almond powder 3 sp
Milk 1/4th cup
Ginger garlic paste 1 sp
Oil 1.5 sp
Salt to taste
Coriander leaves 2 sp chopped

Method:

1. Boil water in a bowl by adding salt and then add the cauliflower to that water and cook it for 3-4 mins or till the Gobi is only half cooked. 
2. Drain the water from the Gobi using a colander, then put it under running cold water so that the cooking process stops.
3. Soak the almond powder in warm milk before starting the cooking. You can also use around 15 whole almonds soaked in warm water, peal the skin and then make into fine paste by adding milk or water.  Keep this almond milk aside.
4. Heat oil in a pan, add mustard, cumin seeds, curry leaves, onions and cook till the onions get translucent and then add ginger garlic paste, turmeric powder, red chilli powder, little salt as we already added salt while cooking Gobi.
5. Now add the Gobi, frozen green peas ( pre boil the peas if using dried ones) and mix well and cook for 3-4 mins.
6. Then add the almond milk, and cook till the Gobi is fully cooked but still a bit crunchy.
7. Now add the crushed Katsuri methi, Amchoor powder, garam masala powder, and adjust salt if required.
8. Garnish with coriander leaves and serve hot with rotis or phulkas.

Tips:

1. You can also use just almond powder instead of almond milk and it will make a different dry variety.

Gobi Manchurian

Ingredients:

Gobi florets 3 cups

Ginger garlic paste 1 sp

Corn flour 1/2 cup

Maida 1/4 cup

Red chilli powder 3 sp

Salt to taste

Oil for deep frying

For tempering:

Oil 1 sp

Cumin seeds 1/2 sp (optional)

Garlic cloves finely chopped 4

Ginger finely chopped 1/2 inch piece

Onion 1 small finely chopped

Green chillies 2

Capsicum 1 small chopped

Soya sauce 3 sp

Red chilli sauce 2 sp

Salt to taste

Method:

1. Boil some water in a bowl by adding some salt and when water is boiling, add the cauliflower florets and cook for 5 mins. Gobi should be firm and cooked 90% and should have little crunch.

2. Now drain the Gobi in a colander and put it under running water so that they won't cook any further.

3. Now mix all remaing ingredients except oil and make a thick paste by adding little water.

4. Then add the Gobi florets to this paste and mix well.

5. Heat oil in a pan and deep fry the Gobi florets in medium flame till they get nice red colour and then take them onto a kitchen towel.

6. Now heat 1 sp oil in a pan, add cumin seeds and when they splutter, add chopped garlic and ginger  and then add onions and cook for a minute.

7. Then add green chillies, capsicum and fry for a minute.

8. Now add soya sauce, red chilli sauce and cook for a minute. Add salt if required.

9. Now add the Gobi florets, spring onions and toss well and serve hot.