Dip your amazing meal in this alluring Gobi matar khaju korma and there is no other better way of rejoicing your scrumptious khana...It packs a punch in deliciousness and fills your palates with delight that you can never deny and try it out with any desi roti you want and explore the flavors.
Heat a skillet and pour in one and a half cups of water and drop in the chopped cauliflower and fresh peas into it and let it boil for about five minutes. Transfer the boiled veggies into a strainer and filter it.
Add the above mentioned ingredients given for the creamy paste into the mixer jar and make a fine paste out of it and keep aside.
Heat the skillet again and tip in three tablespoons of groundnut oil and when it is heated, drop in the anise, clove, cinnamon and plop a teaspoon of ginger garlic paste and wait for a second to sizzle. Add two slit green chilies and stir in.
Now add the finely chopped onion and rustle up for a while. When it softens, add the boiled veggies along with the required salt.
Pour in a cup of water (the water in which you have boiled the veggies)and let it boil in high flame for five to ten minutes approximately. Finally, squirt in a quarter cup of coconut milk and lower the flame. Let it boil for about two to three minutes approximately.
When it becomes aromatic, sprinkle some coriander leaves and turn off the flame. Garnish with some roasted cashews and serve hot for aloo paratha.