Take 500 grams of cauliflower and cut it into medium-sized florets.

Now take the cauliflower florets in a mixing bowl, add hot water, ¼ tsp turmeric powder, and salt. Mix well and let the florets soak in water for 10 minutes.

In a blender, add 2 tbsp peanuts, 2 tbsp white sesame seeds, 2 tbsp roasted chana dal, and ½ cup water. Grind into a smooth and creamy paste and set aside.

In a kadai, heat some oil and add 1 cup fresh green peas. Fry them on medium flame until they become soft. Remove the green peas and set them aside in a bowl.

In the same oil, add the cauliflower florets and fry them on medium-high flame until they are soft and 80-90% cooked. Remove them and set aside on a plate.

In the pan, with about 5-6 tbsp oil remaining, add 1 tsp cumin seeds, a pinch of hing, and 1 cup chopped onions. Sauté until the onions turn translucent.

Add 2 slit green chilies and 1 tbsp ginger-garlic paste. Sauté well.

Next, add ½ tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, and 1 tsp kitchen king masala. Add some water and sauté the spices until the oil separates from the sides.

Add ¾ cup tomato puree and salt. Sauté the gravy until the oil separates from the sides.

Then, add the prepared peanut-sesame-roasted chana dal paste and mix well. Cook the gravy until the oil separates from the sides, and it becomes creamy and grainy.

Add ½ cup hot water and mix well.

Next, add the fried green peas and cauliflower florets and mix everything thoroughly.

Cover and cook the sabji on low flame for 5-7 minutes.

Finally, add 1 tsp lemon juice and chopped coriander leaves. Mix well.

Gobi Vatana nu Shaak is ready. Serve it with roti or rice.