Mogalaya Gobi

Ingredients:

• Cauli flower -  1 small flowerest
• Potato - 2 [ peel and cut in to cubes ]
• Green peas - 1 small cup [ boiled ]
• Fried onion - 1 small cup [ grind in a mixer to a smooth paste ]
• Ginger - a tiny piece
• Onion - 1 [ finely chopped ]
• Ginger garlic paste - 1/2 tsp
• Ghee - 1 tsp
• Salt - as required
• Curd - 2 tbsp [ beaten ]
• Fresh cream - 2 tsp
• Chopped coriander leaves - little

For grinding masala:

• Coriander seeds - 1 tsp
• Cloves - 4 to 5
• Dry red chilies - 4 to 5

 [ Dry roast in a kadai, till nice aroma comes. Then grind in a mixer along with ginger to a smooth paste and keep aside ]

Method:

First cut the flower into medium flowerets and dissolve the same in hot salt water for 10 minutes.  Then take one deep bottom vessel & add ghee to that. When the ghee becomes hot, add chopped onion and fry till it changes into brown in colour. Then add ginger garlic paste and mix well. Then add the vegetables [ flower, potato, and green peas ]. Add the ground masala and fried onion paste along with little water and mix well. Before closing the vessel with a lid, add salt and little sugar.  Allow to boil for 10 minutes. When the subji becomes soft, add beaten curd and fresh cream to that. Then wait for a second and remove from the gas. Garnish with chopped coriander leaves and a spoon of fresh cream.