Methi Gobhi Pasanda

A simple yet rich recipe using basic vegetables such as cauliflower, peas and fenugreek. Hope you enjoy it as much as my family did.

Ingredients:
Half of a medium cauliflower, broken into small florets
1/2 cup frozen peas, thawed and almost cooked in a mircrowave
1 bunch of fresh methi leaves, washed thoroughly, use only leaves portion
3/4 cup chopped onion
1/4 tsp garlic paste
1/4 tsp ginger paste
1 green chilli chopped
1 medium tomato finely chopped
Spices:
1/4 tsp cumin seeds
Dash of hing
1 Bay Leaf
1/4 inch cinnamon stick
2 cloves
1/4 tsp each turmeric powder, red chilli powder, cumin powder , coriander powder
1/4 to 1/2 tsp garam masala (based on how strong your garam masala is)
1 tbsp jaggery
1/4 to 1/2 cup half and half (as creamy as you like)

1 Heat oil. Add ginger garlic paste and sautee. Add 1 green chilli. Add onions and sautee till translucent.
2. Add tomatoes and sautee.
3. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee.
4. Sautee until the paste leaves oil on the side. Now add 1/8th cup of water and cook until the onions are soft. Cook the paste until the onions and tomatoes are well cooked and mushy. Transfer to a food processor and blend to a thick paste with little water. Set aside.
5. Add oil (use a non stick flat bottom pan). When hot, add the cauliflower florets. Sautee on medium heat till the cauliflower gets a golden tint. You may want to use a little extra oil for this stage. When cooked this way the cauliflower will taste better than cooked in the paste. Set aside
6. Add a little oil. Add the bay leaf, cinnamon stick, cloves. When fragrant, add the methi leaves, the green peas and toss well. Season with salt.
7. Add the ground onion tomato paste and mix well.
8. Add garam masala powder and jaggery and toss gently. Add half and half and mix well. (Since half and half is a bit watery.  Toss gently until the half and half reduces a little. Cover and cook until the cauliflower is cooked.
9. Check seasonings and serve.