---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LACTO: DUM GOBI
  Categories: Vegetarian
       Yield: 3 servings
  
 ---------------------------------VEGETABLES---------------------------------
       1 lg Cauliflower,  separated
            -into florets
       1 c  Frozen petite green peas
       6 md Tomatoes
       6 md Onions
 
 -----------------------------------OTHERS-----------------------------------
       1 c  Plain yogurt
       1 c  Water
 
 ----------------------------SPICES & FLAVOURINGS----------------------------
       1    Stick cinnamon
       4    Cardamom (elaichi), crushed
       4    Cloves (lavang), powdered
 
 -----------------------------MASALA INGREDIENTS-----------------------------
       1 ts Turmeric powder
       1 ts Coriander powder
       2 ts Garam masala powder
       2 ts Mild cayenne pepper powder
       2    Green chili peppers
       3    Cloves garlic
       1 sm Piece  ginger
       1 tb Vegetable oil
            Salt
 
 -----------------------------OPTIONAL "TOUCHES-----------------------------
            Blanched, slivered almonds
            -and/or cashews.
  
   1.  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).
   
   2.  Meanwhile, chop the tomatoes;  dice the onions.
   
   3.  Grind into paste:  half the onions, together with the other ingredients
   for the masala.
   
   4.  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.)
   
   5.  Add the masala paste and mix/fry well, stirring continuously.
   
   6.  Beat the yogurt with the tomatoes.  Stir into the frying pan.
   
   7.  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.
   
   8.  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.
   
   9 The ideal appearance is a chunks of cauliflower in thick saffron coloured
   gravy (color comes from the turmeric).
   
   9. Garnish with your choice of freshly chopped cilantro, mint and any other
   unidentifiable :-) herbs shredded green chili peppers, finely chopped green
   and red bell peppers, NOTES: 1. This is a simple preparation, though
     slightly more complicated than the sag-aloo (spicy spinach & potatoes)
  that
   I posted a few days ago.
   
   2.  Total time required is about 45 minutes.  But I find it feels like less
   since it does not demand undivided attention.
   
   3.  Quite inexpensive, even with the almonds and cashews and the fancy
   geegaws.
   
   ** IMPORTANT **
   
   4.  About the cayenne pepper...  I find that because of the cooling effect
   of the yogurt, 2 spoons of _MILD_ cayenne pepper works for me. However, it
   depends on whether you want your mouth watering and your eyes lighting up,
   or the other way 'round.  :-)
  
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