Name: Govi in gravy recipe by Minakhi Behera at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: One cauliflower washed and cut into medium sized florets.; Cubed potato 1/2 cup; Cubed carrot 1/2 cup; Cubed capsicum 1/2 cup; Green pea 1/2 cup; Spring onions chopped; Onion 1; Two tomatoes; Ginger 2 inch; One garlic; 1/2 tbsp cumin; Small piece of dalchini.; 2 cardamom; 3 to 4 clove and black pepper; Salt; Sugar 1/2 tsp; Turmeric powder 1 tbsp; Chili powder 1 tbsp; Dhania powder 1 tbsp; Jeera powder 1 tbsp; Garam masala 1/2 tbsp; Green coriander

ABOUT Govi in gravy RECIPE

Whenever l search for a cauliflower gravy recipe l come through different north Indian recipes using lots of masala and cream etc. I found most of the recipes call for deep frying or sauteing the cauliflower. I always try to put minimum oil possible without compromising with the taste. I always make this gravy in winters for dinner. This is very mildly spiced yet tasty and light for dinner.

Ingredients Serving: 4

One cauliflower washed and cut into medium sized florets.
Cubed potato 1/2 cup
Cubed carrot 1/2 cup
Cubed capsicum 1/2 cup
Green pea 1/2 cup
Spring onions chopped
Onion 1
Two tomatoes
Ginger 2 inch
One garlic
1/2 tbsp cumin
Small piece of dalchini.
2 cardamom
3 to 4 clove and black pepper
Salt
Sugar 1/2 tsp
Turmeric powder 1 tbsp
Chili powder 1 tbsp
Dhania powder 1 tbsp
Jeera powder 1 tbsp
Garam masala 1/2 tbsp
Green coriander

Instructions

Grind ginger garlic and the whole garam masalas into a fine paste. Heat oil in a heavy bottom kadhai.
Cube the onion and add to kadhai.
Fry a little. Just when the colour of onion changes add cauliflower.
Fry a little. Keep the flame medium. Add other veggies. Cover and saute them for about 5 to 10 minutes.
Be careful not to burn them. Add salt and all dry masala. Mix gently.
If it becomes too dry sprinkle little water. Add the masala paste and mix.
Add salt and sugar. Cover and simmer. Stir in between to prevent burning.
When oil shows form sides make space at centre andadd tomatoes and cover .
Keep the flame low. Check for tomatoes to become soft and mussy. Mix well with the veggies. Add a cup of water. Check for seasoning.
Cover and cook till the veggies get cooked. Do not overcook. Check the potato with a fork. If you can pierce it without any force then it's done.
Switch off and garnish with green coriander. Let it sit for five minutes then serve hot with Roti or Parathha.

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