Oven Roasted Cauliflower

Ingredients:
Cauliflower - 1 (cut into medium sized florets)
Freshly Grated Ginger - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Chili Powder - 1 tsp or to taste
Amchur / Mango Powder - 1 tsp
Chat Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Black Pepper - 1/2 tsp
Kasoori Methi - 1 TBSP
Lemon Juice - to taste
Salt - to taste
Oil - 1 TBSP

Method:

1. In a large pot, bring water to a boil.  Add turmeric powder and 1 tsp salt.  Switch off the stove.  Place the cauliflower florets in the water and let it stand for 5 minutes.
2. Drain the water and transfer the florets to a large bowl.
3. Add all the spices except oil and lemon juice.  Mix well to coat the florets.  Let it stand for 10 minutes.
4. Meanwhile, Pre-heat the oven to 350 degree F.
5. Line a baking tray with aluminum foil and arrange the cauliflower florets in single layer.
6. If any water that came out from the mixture, you can drizzle it over the cauliflower.
7. Place the tray in the middle of the oven and bake it for 15-20 minutes, turning the cauliflower half way through.  Cook until tender.
8. Transfer the cooked cauliflower florets to the serving dish and squeeze some lemon juice.  
9. Serve hot.

Mattar Paneer

Ingredients:
Fresh or Frozen Peas - 1 cup
Paneer Cubes - 1 cup
Cashew Nuts - 5
Onion - 1 large, chopped
Tomatoes - 2 chopped
Ginger - Garlic Paste - 1 TBSP
Cumin Seeds - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1tsp
Chili Powder - 3/4 tsp or to taste
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Kasoori Methi - 2 tsp
2% Milk - 1/2 cup
Oil - 2 TBSP
Salt - to taste

Method:

1. Cook the fresh peas till tender.  If using frozen peas, microwave it for 3 minutes and keep it aside.
2. Heat 1 TBSP of oil in a pan and fry the cashew nuts.  Add the chopped onion, ginger garlic paste and fry for 2 minute.
3. Add the chopped tomatoes and turmeric powder.  Cook until soft.  Let it cool and puree the mixture.
4. Heat 1 TBSP of oil and add cumin seeds.
5. Add the onion - tomato puree and mix well.  Add 1 1/2 cups of water. 
6. Add coriander, cumin and chili powders and mix well.  Let it boil for 5 minutes.
7. Add the peas and cook for 3 minutes.
8. Add the crushed kasoori methi and salt.  Boil for another 2 minutes.
9. Add the paneer cubes and milk.  Simmer for 2 minutes.  Sprinkle garam masala powder at the end.
10. Serve hot with chapati, roti or naan.