Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

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Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Roasted Bell Pepper and Peas Curry

Roasted Bell Pepper (Capsicum) and Peas Curry

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A similar recipe was shown on a popular TV show, substituted few ingredients with the best possible, available ingredients. The taste was very good.

Ingredients:	Quantity
Big Green Bell Pepper	1 nos
Green Peas	1 cup
Large Onion	1 nos
Tomatoes	2 nos
Ginger Garlic Paste	2 tbsp
Cinnamon Sticks	1-2 nos
Cloves	2-3 nos
Cardamom	2 nos
Turmeric Powder	1/2 tsp
Red Chili Powder	1 1/2 tsp
Coriander Powder	2 tsp
Cumin Powder	1/2 tsp
Garam Masala	1 tsp
Grated Coconut	1/2 cup
Cashewnut	8-10 nos
Olive Oil	1 tbsp
Cooking Oil	2 tbsp
Salt	To taste
Chopped Coriander Leaves	To Garnish

Preparation:
1) Preheat oven to 400°F. Make thin incisions on Bell Pepper and place it in a roasting pan and pour olive oil over it and roast for 40-45 mins.
2) Remove the skin and deseed the roasted peppers and cut into small cubes. Cook peas and keep it aside.
3) Soak the grated coconut and cashews in water for 15-20 mins and grind them into a fine paste.
4) Heat oil in a pan and add the whole garam masala, once they splutter add the onions fry until translucent and add the ginger garlic paste and saute for a min.
5) Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt and saute for a min and then add the finely chopped tomatoes saute for 2-3 mins. Add half a cup water.
6) Once the tomatoes are well cooked add the coconut cashewnut paste and cook until the raw smell is gone.
7) Add the peas and roasted bell pepper and cook for 5 more mins.
8) Garnish with chopped coriander leaves and serve with roti or pilaf rice.

Note: The gravy/curry can be used as a base for various vegetable curries.