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Cauliflower and Peas Subzi (Maharashtrian style)
Cauliflower and Peas Subzi (Maharashtrian style)

Before you jump to Cauliflower and Peas Subzi (Maharashtrian style) recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Consuming Apples Is Good.

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We hope you got insight from reading it, now let’s go back to cauliflower and peas subzi (maharashtrian style) recipe. You can cook cauliflower and peas subzi (maharashtrian style) using 21 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Cauliflower and Peas Subzi (Maharashtrian style):
  1. Prepare 2 cups Cauliflower florets(cleaned and washed, cut in pieces)
  2. Take 1 cup Green peas (boiled)
  3. Take 1 Chopped onion large
  4. Get 1 Chopped tomato large
  5. Take 1 teaspoon Cumin seeds
  6. Use 1 teaspoon Mustard seeds
  7. Provide 2 teaspoons Ginger garlic paste
  8. Take 1/4 teaspoon Hing
  9. You need 4 - 5 Curry leaves
  10. Prepare 2 teaspoons Chilli powder
  11. Provide 1 teaspoon Turmeric powder
  12. Get 1.5 teaspoons Cumin powder
  13. You need 2 teaspoons Coriander powder
  14. You need 1 teaspoon Marathi Goada or Garam masala
  15. Get 1 tablespoon Grated coconut (optional)
  16. You need 1/2 teaspoon Sugar
  17. You need as per taste Salt
  18. Take as needed Hot water
  19. Take 1 Boiled potato small
  20. Use 1 tablespoon Chopped coriander leaves
  21. Provide 1 tablespoon Vegetable oil
Instructions to make Cauliflower and Peas Subzi (Maharashtrian style):
  1. First, boil 4 cups water and add a pinch of turmeric to it. Soak the cauliflower with cover on for 10 minutes.
  2. Take a pan, add half of the oil, add ginger- garlic paste and onions and saute' well. When onion starts turning pink, add the tomatoes and 1 tablespoon hot water and stir well, cook covered till tomatoes turn soft.
  3. Then add 1/2 portions of cumin powder, coriander powder, chilli powder, turmeric powder, mashed and boiled potato and saute' well on low flame. Add a little hot water if it turns dry. When masalas are cooked, turn off flame, tranafer to a bowl and cool the mixture.
  4. After cooling, grind the mixture with water to a fine paste.
  5. Heat the pan again, add remaining oil and when it heats up, add Mustard seeds, Cumin seeds, hing, curry leaves and fry well. Add salt, all the remaining portions of spices and 1 tablespoon hot water and cover. After 1 minute, add the cauliflower, peas, sugar, marathi Goada masala and mix well.
  6. Cook the curry on low flame with cover till vegetables are cooked but not mushy. Then add the ground paste, coconut, Salt as per taste and cook further for 5 minutes.
  7. Then add a small pinch of Goada masala to finish the curry and remove from flame. Garnish with coriander leaves and more grated coconut on top if liked. Serve hot with fulka roti or rice with ghee on top. Enjoy.

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