Gobi Matar sabzi (dry)

Gobi Matar sabzi (dry) - A simple sabzi made with very basic ingredients. There are some variations in this recipe based on the region. I have tried making this in Punjabi style. This goes well with roti or chapati and even with dal rice.
Ingredients (1 cup = 240 mg)
Cauliflower - 1 medium sized
Peas - fresh/frozen 1/2 cup
Onion - 1 medium cut vertically
Tomato - 1 medium finely chopped
Ginger - 1 inch finely chopped
Garlic - 8 to 10 cloves finely chopped
Green chilli - 1 finely chopped
Red chilli powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Kasturi methi - 1 tsp
Salt for taste
Coriander/curry leaves chopped - 2 tsp
Method
Cleaning the cauliflower - Cut the cauliflower into florets. Take a vessel with water. Add salt and turmeric powder and heat it. Add the cauliflower florets to the boiling water. Let it blanch for about 10 minutes. Once it is blanched, drain the water. The gobi will be half cooked by this process.The Gobi usually contains small worms and this step will kill the worms.
In a kadai, take some oil and heat it. Add a tsp of jeera and allow it to splutter. Now add chopped garlic and ginger. Saute it for a while and add chopped onions. Let it become translucent. Add the chopped tomatoes and green chili. Add the red chili powder, turmeric powder, garam masala powder and coriander powder. Saute till the tomatoes soften and releases  oil. Add salt for taste.
Now add the fresh or frozen peas. Allow it to cook. When it is almost cooked add the blanched cauliflower. Let it cook in medium or low flame with a closed lid.
Remove from heat after adding Kasturi methi. Garnish with chopped coriander leaves and/or curry leaves.
Serve with dal chawal or roti/naan.