Ingredients: 1 Cauliflower (gobi) – cut into florets,1/2 cup Green peas (Matar),1/8 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,2 Onions,4 Tomatoes,2 Green Chillies,4 cloves Garlic,1/2 inch Ginger,20 Badam (Almond) – soak in warm water for 15 minutes and peel the skin,15 Cashew nuts,1 tablespoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves – few sprigs

Time in minutes: 71 Servings: 2 Course: Dinner Diet: Vegetarian

Instructions: To begin making the Amritsari Gobi Matar recipe, grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder.Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water. You can adjust the consistency while grinding.Heat a pan/wok with oil and temper with cumin seeds. Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes.Now add the cauliflower, peas and mix well. Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy.Add the garam masala powder and stir in the almond cashew cream and let it come to a boil.Switch off, garnish with cilantro leaves and serve hot. Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner.