CAULIFLOWER MUTTER SABZI (Healthy version)

Cauliflower Sabzi

First of all I should thank Mullai of SpiceIndia for posting this recipe. It sure does go well with Roti/Poori. I slighty changed the recipe to my style as I am little cautious these days about the food we add to our plate.
So as this turned out to be a blockbuster with my newly tried “Multi Grain ROMALI ROTI” , I am hereby posting my style and sharing with u guys. Try and Dont forget to post your healthy wealthy comments so I can improvise.

Things needed :

1 cup	Cauliflower (cut into florets )
¼ cup	Green peas
1	carrot (chopped)
1 no	Onion (finely chopped)
1 no	Green chilli
¼ tsp	Cumin seeds
¼ tsp	Fennel seeds
1 no	Cinnamon stick
2 nos	Cloves
½ tsp	Red chilli powder
3 tsp	Coriander /dhania powder
¼ tsp	Turmeric powder
¼ tsp	Black pepper powder
1 tsp	Salt (or to taste)
5 tsp	Oil
3 stks	Coriander leaves
5 nos	Curry leaves

For Grinding:

1/2 big sized onion	Onion (cut into big dices)
3 nos	Tomato {on the vine} (diced)
½ tsp	Ginger (chopped)
2 clove 1 Tsp	Garlic Soaked poppy seeds (kaza kaza)

You will also need :        Coconut Milk Powder - 2 Tbsp
             Water      :        little

Method:

1. Cut cauliflower into small florets, wash the florets along with fresh green peas. Cook them in salted water for 8 to 10 minutes, strain and keep aside.
2. Grind all ingredients from “grind table (onion, tomato, ginger and garlic ) to make a thick paste.
3. Mix water and coconut milk powder to make a thick paste.
4. Heat oil in a pan and toast cumin seeds, fennel seeds, cloves and cinnamon. Fry the onions and green chilli from above until golden.
5. Add the thick onion tomato puree along with turmeric powder, red chilli powder, coriander powder, black pepper powder and salt.
6. Cook this gravy until the raw smell goes away. (about 15 minutes over medium flame) Then add the coconut milk (it should be of thick consistency , else gravy will become watery.) to this and simmer for another couple of minutes.
7. Now add the cooked cauliflower florets and green peas to the gravy and garnish with coriander and curry leaves. 

Ready to Serve