1 Bring water to a boil in a vessel, add salt, cauliflower florets and green peas let it cook for 5-6 mts on low to medium flame. Turn of heat and drain. Keep aside. 2 Heat oil in a vessel, add the cumin seeds and let them brown. Add the grated ginger, asafoetida and sliced onions and saute for 4 mts. Add coriander pwd, turmeric pwd, red chilli pwd and saute for a mt. Add the methi leaves and saute for 3-4 mts. Add the blanched gobhi and green peas. 3 Place lid and cook for 22-25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish) 4 Add garam masala pwd and adjust salt and combine well. Cook with out lid for another 2 mts and turn off heat. Place lid and let it rest for a few mts before serving. Serve hot with phulkas or paranthas. Prep & Cooking: 45 mts Serves 4-5 persons Cuisine: North Indian . 1 onion, finely sliced 1/2 cup fresh methi leaves, soak in salted water for 10 mts, drain and squeeze out water 1/4 cup fresh green peas 1/2 tsp cumin seeds 1 tsp grated ginger big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1 1/2 tsps coriander pwd pinch of garam masala pwd salt to taste 1 1/2 tbsps oil
