Gobhi matar masala|Cauliflower masala

      Gobhi matar masala or cauliflower peas curry made with tomatoes and cashews. Indians just love cauliflowers... the most widely and easily available vegetable in any grocery store.
      As i got bored of the same old cauliflower sabji with onion tomato gravy, i thought of making this humble flower adding some richness to it. So i made this cauliflower sabji with a tomato-cashew gravy omitting the onions.
Tomatoes made the sabji tangy and cashews made the simple cauliflower rich differntiating it from the usual version. Also cashews help in thickening the sabji.

     Ingredients:

• 1 medium Cauliflower/Gobhi, cut into medium florets
• 1 cup Green peas, frozen or fresh
• 2 large tomatoes,chopped
• 2 Green chillies
• 10-12 Cashew kernels,broken
• 1 inch Ginger,chopped
• 2 tbsp Oil
• 1/2 tsp Cumin seeds
• 1 tsp Red chilli powder
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/4 tsp Garam masala
• 1 pinch Asafoetida/Hing
• Salt to taste
• 1 tsp Kasoori methi/dried fenugreek leaves
• 2 tbsp Coriander leaves,chopped finely

Method:

1. To make Gobhi matar masala, first grind the tomatoes,green chillies,cashews and ginger to a fine paste and keep aside.
2. In a pan, add the gobhi+green peas+1 cup water+1/2 tsp salt. Cover and cook for 5-7 minutes. The gobhi should be 90% cooked. Don't drain the water.
3. In another pan or kadai heat oil, add cumin seeds,let it splutter. Now add asafoetida,turmeric powder, methi leaves, red chilli powder and coriander powder. Stir.
4. Now add the grinded tomato paste and cook for 4-5 mins or till oil separates from sides.
5. Now add the boiled gobhi+green peas in the masala.
6. Now add remaining salt, garam masala and coriander leaves. Mix well and cook covered for 3-4 minutes.
7. Serve hot with phulkas or parathas.