Gobi peas masala

Ingredients:

Gobi-1 medium head
Onion-1 large
Tomatoes-2 medium
Oil-2 tbsp
Salt-to taste
Ginger garlic paste-1.5 tsp
Red chilly powder-1.5 tsp
Corriander powder-1 tbsp
Cumin powder-1.5 tsp
Garam masala-1/2 tsp
Turmeric-pinch
Cashews-10
Cumin seeds-1 tsp
Peas-1/4 cup
Cream-2 tbsp
Thick yogurt-5 tbsp
Corriander-to garnish

Method:

1. Take a big pan amd boil water in it. Wash and slice gobi into small florets. Boil the florets for 5 min and turn off the stove. Cover with a lid for 15 min. Drain water and keep gobi pieces aside. This process is called as blanching.
2. Finely chop onion and tomatoes. Keep them aside. Also beat yogurt and keep it aside.
3. Heat 1 tbsp of oil in a pan and add onions. Add ginger garlic paste and cook till translucent.
4. Add tomatoes and cook till mushy.
5. Add salt, turmeric, chilly powder, cumin powder, corriander powder and mix well.
6. Add cashews and cook for a minute.
7. Turn off the stove and blend the mix along with 1/2 cup of water into a smooth paste.
8. In the same pan, add remaining 1 tbsp oil and add cumin seeds. Allow them to splutter.
9. Transfer the blended paste and add 1 cup of water. Mix well and add beaten yogurt before the mix gets hot. Otherwise, yogurt may curdle.
10. Add peas and cook till soft.
11. Add gobi pieces and cook till soft and crunchy.
12. Adjust for spices and consistency. Add cream. Mix well and turn off the stove.
13. Garnish with corriander and serve with rotis, parathas or jeera rice.