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Prepare this rich and creamy kaju gobi mutter curry and watch your entire family come back for second (even third!) helpings. Trust us when we say that even your kids are going to love this dish. This time around, we thought of boiling the veggies before adding them to the tempering of the curry. This process makes the curry even tastier. Kaju gobi mutter goes well with naan, rotis or plain steamed rice.
|Serves||Preparation Time||Cooking Time|
40 – 45 Minutes
|20 – 25 Minutes|
- 100 g cashew nuts
- 1 small cauliflower, chopped
- ¼ cup green peas, boiled
- ½ medium onion, sliced
- 1 tsp garlic, finely chopped
- ½ tsp ginger, finely chopped
- 1-2 green chillies
- 10 -12 curry leaves
- 6 -7 tbsp coconut milk
- 2 tsp coriander leaves, chopped
- 2 tsp lemon juice
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp garam masala
- 1 tsp red chilli flakes
- Salt to taste
Keep cashew nuts, cauliflower and green peas for boiling.
Add salt, turmeric powder, coriander powder and garam masala while boiling.
In another pan, heat oil and add onion, garlic, ginger and green chillies.
Saute them for 2 – 3 min. Next, add curry leaves and red chilli flakes.
Pour the boiled cauliflower, cashew nuts and green peas into the tempering.
Add coconut milk and give it a nice stir.
Allow the curry to thicken and when done, add coriander leaves.
Pour lemon juice and garnish with coriander and enjoy with pav, chapatis or rice.
|Calories||219 K cal|