Gobi Mutter Masala

Cauliflower - 1 
Peas - 1cup 
Cinnamon - 2 
Cloves -4 
Fennel - ½ tsp
Oil - 3 tsp

Onion - 2 
Tomato - 2 big 
Garlic - 12 pieces 
Cumin - 1 tsp 
Coriander powder- 1 1/2 tsp 
Chilli powder - 1 1/2 tsp 
Turmeric powder - 1/2 tsp 
Cashews - 10 
Green chillies - 5 
Salt to taste

Cut the cauliflower into big pieces. 
And cook them separately with peas. 
Heat oil in a pan add the cloves, fennel and cinnamon . 
Add the ground paste in oil and fry till the oil separates from the masala. 
Add the cooked vegetables. 
Let the masala mix well with the vegetables. 
After few minutes remove garnish with coriander leaves and curry leaves.



Spinach  -   2 cups chopped 

Onions  -  2 large 

Potatoes  -  2 chopped boiled and peeled 

Tomato   -  1cut into small pieces 

Green chillies  - 2

Ginger  -  1" piece

Lemon juice   - 1 tsp

Plain flour  -  1/2 tsp

Red chilli powder  - 1 tsp

Cinnamon-clove powder  - 1 tsp

Turmeric powder  -  1/4 tsp

Cumin seeds  - 1 tsp

Asafoetida   -  2 pinches

Garam masala   -  1/2 tsp

Butter  -  1/2 tbsp

Ghee  -  4 tbsp

Salt to taste 


Put the washed spinach in a pan, add very little water and a pinch of salt. 

Cover and boil over a high flame for 2 minutes. 

Let it cool down or hold under running water in a colander. 

Put in a blender add green chilli and run for a minute. 

Keep slightly coarse, do not make very smooth. Keep aside. 

Cut the potatoes into big pieces. 

Heat ghee and fry potatoes till light brown. 

Drain the potatoes, keep aside. 

Using the same ghee add the cumin seeds. ginger, onions and fry till very   


Add the tomato and fry for two minutes. 

Add all the dry masalas and fry till ghee separates. 

Add spinach and potatoes. 

When it start boiling sprinkle the flour and stir well. 

Cook for 2-3 minutes. Add lemon juice. 

Just before serving heat butter in a saucepan and add the asafoetida. 

Pour over the vegetable and mix gently. Serve hot.

Some of my favorite doilies ...........

Some of my favorite doilies ...........

Rose Doily

Beetle Doily