Gobhi matar (cauliflower and peas)

Ingredients:
Cauliflower, washed broken into florets - 500 g
Peas - 1 cup
Onions, finely chopped - 1/2 of 1 large
Tomato, finely chopped - 1 large
Green chillies, chopped - 3
Ginger, finely chopped - 1" piece
Garlic, finely chopped - 6 pods
Caraway seeds - 1/2 tsp
Cinnamon - 1" piece
Green cardamom pods - 2
Star anise - 1
Whole black pepper - 5
Bay leaf - 1
Turmeric powder - 1/4 tsp
Kashmiri red chili powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/4 tsp
Cloves - 3
Oil - 3 tbsp
Salt - to taste
Coriander leaves, chopped - 1/2 cup

Method:
Blanch the cauliflower in hot salted water for 15 min. Alternatively, steam in the microwave on medium high for 8 min. Steam or boil the peas until almost cooked. Drain and set aside.

Heat oil and fry the whole spices for a minute. Add the onions, ginger, garlic, and green chillies. Stir until the onions start turning golden brown. Add the powders and stir well. In a minute, add the tomatoes. Cook until the tomatoes soften and the oil separates.

Add cauliflower and mix well. Cook covered, stirring occasionally. When the cauliflower is almost done, add the peas and garam masala powder. Cook covered for 5-10 more min. Turn off the stove and open up the pan to let the moisture evaporate. Garnish with coriander leaves.

Source: This recipe.
Author: Shrinkingsodacan