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Print this Recipe    Dum Gobi

1 large cauliflower, separated into florets
1 cup fresh or frozen petite green peas, the smaller the better
6 medium tomatoes
6 medium onions

1 cup plain yogurt
1 cup water

1 stick cinnamon
4 cardamom (elaichi), crushed
4 cloves (lavang), powdered

1 teaspoon turmeric powder
1 teaspoon coriander powder
2 teaspoons garam masala powder
2 teaspoons mild cayenne pepper powder (* see note at the end!!)
2 green chili peppers
3 cloves garlic
1 small piece ginger
1 tablespoon vegetable oil
salt

blanched, slivered almonds, cashews

Serves:
6 as a side dish
3 as a main dish

Toss cauliflower and peas in one of the inner bowls of the pressure
cooker. Wash with water and drain. Sprinkle with some salt. Steam
this in the pressure cooker. (you can cook rice in the other bowl
of the pressure cooker simultaneously).

Meanwhile, chop the tomatoes; dice the onions.

Grind into paste half the onions, together with the other ingredients
for the masala.

Heat a little oil, add cinnamon, cloves, and remaining onions.
Fry until onions are turning golden. (if you're going for the
pretentious touch, you can add the almonds/cashews now.)

Add the masala paste and mix/fry well, stirring continuously.

Beat the yogurt with the tomatoes. Stir into the frying pan.

Turn off the heat and cover, (but keep stirring frequently). Wait
for the pressure cooker to release pressure gradually until it is
safe to open.

Add cauliflower and peas to the frying pan, turn the heat back on
and add a cup of water with salt according to taste. Cook until
gravy thickens.

The ideal appearance is a chunks of cauliflower in thick saffron
coloured gravy (color comes from the turmeric).

Garnish with freshly chopped cilantro or mint, shredded green chili
peppers, or finely chopped green and red bell peppers.

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