Ingredients: Cauliflower (gobi), cup Green peas (Matar), Onion - chopped finely, Tomato - chopped finely, Green Chillies, teaspoon Ginger Garlic Paste, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Garam masala powder, tablespoon Sunflower Oil, - as required, (Dhania) Leaves - for garnish, Vegetarian diet
Instructions: To begin with the Cauliflower Matar Bhurji Recipe first, bring water to boil in a pot. Add cauliflower florets in boiling water and keep aside for 10 minutesDrain the water from the florets and grate them into fine pieces. Else process them in a food processor to get finely grated piecesHeat half tablespoon oil in a kadai over medium heatAdd grated cauliflower and fry them for about 5 minutes, until water is absorbed from the florets. Set them asideIn a Kadai, add oil and finely chopped onions.Cook them until they become transparent; Add ginger garlic paste and mix them well with the onionsAdd tomato pieces and cook until they become mushyAdd peas, turmeric powder, red chili powder and required amount of saltCook them for about 5 minutes until spice powders are mixed well with peasAdd cauliflower with peas mixture and combine them wellClose the lid and cook for about until the grated florets are cookedDon’t overcook cauliflower as they become soggy.Sprinkle garam masala powder over the bhurji and toss them well.Switch off the flame and allow them to cool downServe Cauliflower Bhurji with Matar along with Boondi Raita and Phulkas for a weekday lunch.