Gobi Mattar Masala

Ingredients:

1 medium Cauliflower (florets separated)

1 Yellow onion (finely chopped)

1 cup green peas (thawed)

2 1/2 Roma tomatoes (chopped)

1tbsp ginger-garlic paste

1/4tsp Turmeric powder

2tsp Chilli powder

1tbsp Coriander powder

3/4tsp Garam masala powder

1tsp Cumin seeds

2 cups water

Salt

2tbsp Oil

How to:

• In a skillet, heat oil and add cumin seeds, when it splutters, add onions along with salt and saute until tender.

• Add ginger-garlic paste and cook until raw smell disappears, followed by turmeric powder.

• Then add coriander powder, chilli powder and saute for a couple of mins.

• Now, add tomatoes and cook in a reduced flame with lid closed, until its completely mashed. (Stir once or twice to check if the masala is not burnt.)

• Pour the water with required salt and cook in a medium flame for a min.

• Then add the cauliflower florets and peas, mix well and cook with lid closed.

• Cook until they are tender and not mushy. Add the garam masala powder and simmer for another min. Also check salt for taste.

• Switch off and garnish with cilantro.

Serve hot with steamed rice/chapathi/poori/naan, you name it.

Mushroom masala (dry)

Ingredients:

8oz White button mushroom (quartered)

1 Yellow onion (thinly sliced)

1/2 green bell pepper (thinly sliced)

3 dry red chillies (cut lengthwise)

4 garlic pods (crushed)

1 piece ginger (crushed)

2 spring onions (chopped)

5-6 Curry leaves

1/4tsp Turmeric powder

3/4tsp Chilli powder

2tsp Chicken masala powder

Salt

Oil

How to:

• Heat oil in a skillet, add dry red chillies and crushed ginger-garlic and saute for a min.

• Then add onions along with salt and saute until golden brown.

• Add turmeric powder and curry leaves and saute till curry leaves splutters.

• Now add chicken masala powder, chilli powder and saute for another min.

• Add the mushrooms and cook until water starts oozing out.

• Then add the bell pepper and half of the spring onions and saute in a reduced flame.

• Cook until tender and water is evaporated. Also, check salt for taste.

• Switch off and garnish with remaining spring onions.

Serve hot with steamed rice or chapathi.

Mushrooms