Vegetarian Kheema

Ingredients:

300g carrot, cut into sections and each section into 4-6 pcs
250g cauliflower, cut into small florets

grind fine in liquidiser:
2 medium onions
2 cloves garlic
2 medium tomatoes
2 sprigs coriander leaves

add to ground mixture:
2 tbsp coriander powder
½ tbsp chilli powder
1 tsp turmeric powder
½ tsp cumin powder

6 cloves
4 cardamoms
4cm length cinnamon stick
5 tbsp oil
salt
2 tbsp tomato puree
1 cup water
1½ cups green peas
2 tomatoes, chop
4 sprigs coriander leaves, chop


Method:

• Half cook carrots, then cauliflower in boiling salted water. Strain and set aside.
• Heat oil, add ground ingredients, whole spices and salt to taste. Fry till fragrant. Add tomato puree and cook over low heat till oil rises to surface. Add water and carrot, increase heat, cover and cook for 10 minutes. Add cauliflower, cover and cook for 5 minutes. Add green peas. When vegetables are soft, add tomato and cook for a minute. Add coriander leaves just before serving.
• Serve with rice, chapati or naan.