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Nimona
By : Pratibha Singh
Category : Vegetables, Uttar pradesh
Servings : 3-4
Time Taken : 30-45 mins
Rating :
Method
  1. Coarsely grind peas in a grinder without water.
  2. Make sure that some of the peas are left whole. Keep the mixture aside.
  3. Make a paste of coriander leaves with a little water and keep aside.
  4. Make a paste of ginger, garlic and green chillies and keep aside.
  5. Deep fry potato and cauliflower and keep aside.
  6. In a small bowl, add all the dry masala and some water to make a smooth paste and keep aside.
  7. Heat oil in a kadai, put cumin seeds and bay leaves and add ground peas paste.
  8. Fry this on a low heat for 8-10 minutes.
  9. When oil starts separating, add ginger garlic green chillies paste, coriander leaves paste, onion paste, and salt and mix well.
  10. Cook the mixture again for approx 5 minutes.
  11. Add some water (approx half a cup).
  12. Once it starts boiling, simmer on a low flame for 5-8 minutes.
  13. Adjust salt at this stage if required.
  14. Add fried potatoes and cauliflower and mix well and let it simmer on low heat for another 2 minutes.
  15. Take out in a serving bowl and serve with rice or chapati.
Ingredients:
2 cups - fresh green peas
1 - potato (cut into cubes)
1 cup - cauliflower (cut into florets)
1 inch - ginger
8 cloves - garlic
3 - green chilies
3 - onion (grind them into a paste)
1 cup - coriander leaves (finely chopped)
1 - bay leaves
1/2 tsp - turmeric powder
1 tsp - garam masala powder
2 tsp - cumin powder
2 tsp - coriander powder
1 tsp - red chilly powder
Salt to taste
Oil for cooking
Oil for deep frying potato and cauliflower
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