Gobi Matar - Peas N Cauliflower Curry Recipe

Parboil or microwave-cook cauliflower florets until almost done and set aside Heat oil and ghee/butter in a pan/wok.

Add cumin seeds, fennel seeds, cloves, cardamom and cinammon and fry till the seeds splutter Add in the ground paste and tomato puree and fry in medium flame until oil separates out (a nice aroma should waft up by this time)

Add parboiled florets, peas, salt and just enough water to bring to a thick gravy consistency, lower flame and cook with covered lid until the vegetables are done.

Add 1/2 tsp sugar and ketchup and mix well Take off flame and mix in chopped coriander saving a little to garnish.

Best serve with naan/chapatti/basmati rice and raita as a main dish (especially for a vegetarian meal) or as a side with a meat dish if you like.