1. Pressure cook peas for 1 whistle.
2. Cook cauliflower in a bowl containing water until soft.
3. Drain water and set aside.
4. Heat oil in a pan temper the items mentioned under `to temper`.
5. Then add ginger garlic paste, onions, saute till it turns slighlty browned.
6. Then add tomato puree and cook until the raw smell completely leaves. At this stage add turmeric powder, red chilli, garam masala, dhania powder, required salt and mix well.
7. Sprinkle little water and allow it to boil - this will be in gravy consistency.
8. At this stage add cooked cauliflower and peas.
9. Keep closed for 2 mins and cook until the gravy thickens and becomes semi gravy and the masalas are well blended with the veggies.
10. Switch off and serve with any variety rice or even plain rice.

Recipe: Sharmis Passions