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
- 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
- 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
- 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.