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.

Peas Pulao

Ingredients:

Rice 1 cup soaked in water for 20mins
Peas 1 cup
Onions 1 large thinly sliced

Ginger garlic paste 1 sp

Green chillies 2

Whole garam masala (Cinnamon stick 1/4 inch, cloves 1, bay leaf 1, star anise 1, green cardamom 3, black cardamom 1)

Oil 1 sp

Ghee 1 sp

Cumin seeds 1 sp

Mint leaves fistful chopped

Fresh Coriander leaves fistful chopped

Coconut milk 1/2 cup

Salt to taste

Method:

1. Heat oil and ghee in a pressure cooker, add cumin seeds and all the sole spices and let them cook for 1 min.

2. Now add the onions and cook till they turn light brown and then add ginger garlic paste and cook afpoe a min.

3. Then add the green chillies slit, mint leaves and coriander leaves and cook for 2 mins.

4. Now add the peas, add salt and cook for 5 mins.

5. Add the rice by draining the water, mix well and cook for 3 mins.

6. Now add coconut milk, 1.5 cup water, mix well, adjust salt if required.

7. Cook for 3 whistles and wil till all the vapor goes away.

8. Now open the pressure cooker and fluff up the rice with a fork.

9. Serve hot with any gravy curry of your choice or with raitha. We had it with Chilli Chicken.