The latest addition to my little kitchen is a 9-Cup Cuisinart Food Processor. It was meant to eliminate dependence on Agam for my chopping needs. But unfortunately (secretly fortunately) – it has not eliminated Agam’s role in the kitchen. The device is quite a neat little thing. It takes really less space and is QUICK ! I am loving the freshly minced ginger garlic paste and the chopped onions, along with finely grated cabbage and not to forget the soft dough that it kneads.
The best part about it is that it does not space much space, as compared to some of the large food processors. For a tiny kitchen like mine, it is simply perfect. I am still looking for an alternative to encase its adjustable parts, but that is another issue.
I don’t have any awesome pics to convince you that the Gobhi recipe I am about to write about is simply wow – but just take my word for it. Here is all you need
Ingredients
- Gobhi -a small flower – cut into small florets
- Peas – 1/2 cup
- Gingers – an inch long
- Garlic – 6-8 cloves
- Green Chillies – 6
- Onions – 1 small
- Salt – to taste
- Red Chili Powder – 1/2 tsp
- Haldi – 1/2 tsp
- Dhania Powder – 1tsp
- Jeera – 1tsp
- Mustard Seeds – 1 tsp
- Curry Pata – 2 stems full of leaves
- Olive Oil – 2 tbsp
Prep
- Grind the Ginger, Garlic and Green Chillies into a coarse paste. It should not be very fine. I used my food processor’s pulse button to get the texture I liked.
- Finely chop the Onions – don’t puree them
Steps
- Take a vessel and add oil
- Now add Jeera, Mustard Seeds, Curry Patta and let it splitter
- Add the ginger-garlic-chilli mixture
- Add a pinch of salt and cover the vessel to cook the ingredients
- Now add Onions and sautee them with the ingredients till the onions turn light pink
- Add the peas to this mix and cook for 2-3 minutes.
- Once this is ready, add the Cauliflower florets, followed by the remaining dry masalas – Haldi/Red Chilli Powder and Dhaniya Powder/Salt
- Toss the ingredients lightly and cover the vessel.
- Turn the gas to medium (4-5 range) and let the veggies cook for 5-7 minutes.
- Check the veggies and toss them every 5 minutes.
- You will know when the dish is ready – by its aroma
I purposely left the potatoes out of this recipe. But if you like you can add them too. Serve this with hot chapatis and a plain dal.
Enjoy !
