Dry and lightly spiced recipe of cauliflower with green peas
Course: side dish
Cuisine: north indian
Author: Dassana Amit
450 to 500gramscauliflower(phool gobi) or 1 medium cauliflower
¾ to 1cuppeas(matar) - fresh or frozen (check notes on when to add tender or frozen peas)
120gramsonionor 2 medium sized onions - about 1 cup finely chopped onions
1large tomatoor 3 small sized tomatoes - about ¾ cup finely chopped tomatoes
2 to 3green chillies or ½ to ¾ teaspoon finely chopped green chilies - reduce the amount of green chilies if making for kids
1inchginger- about 1 to 1.25 teaspoon finely chopped or minced/grated ginger
6 to 7medium sized garlicor 4 to 5 large garlic - about 1 to 1.25 teaspoon finely chopped or minced garlic
½teaspooncaraway seeds(shah jeera)
½of a star anise(chakra phool) - optional
4 to 5black pepper
1small to medium tej patta(indian bay leaf)
¼teaspoonkashmiri red chili powder(optional)
¼teaspoongaram masala powder
2 to 3cloves
2 to 3tablespoonoil
salt as required
some chopped mint leavesor coriander leaves for garnish
Chop or break the cauliflower/gobi into small florets.
This step is optional and only if you get cauliflower which has insects. In india we get insects in cauliflowers and to get rid of them I follow this method. If you live outside india and get clean cauliflower then there is no need to follow this method. Just add the cauliflower directly.
Rinse them and then blanch in hot salted water for 15 to 20 mins. Drain and keep aside.
First cook the peas in water till they are almost cooked. Then drain and keep aside.
making gobi matar
Heat oil and crackle the whole spices viz - cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).
Add the finely chopped onions, green chilies, ginger and garlic. Saute till the onions become light brown.
Then add the finely chopped tomatoes.
Then add turmeric powder, red chili powder and coriander powder. Stir and saute till the tomatoes soften and you see the oil releasing from the sides.
Add the blanched gobi/cauliflower florets.
Stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.
Cover with a rimmed lid in which water is added. Cooking with this technique does not burn the cauliflower.
Also you don't need to add any water in the cauliflower. A lot of steam is formed inside the pan which helps in cooking the cauliflower.
Do check the veggie after a some minutes and stir. If the water dries up in the lid, then add more water.
When the gobi is almost cooked, add the peas/matar and garam masala powder.
Stir and cover with the rimmed lid with water in it. Cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. Once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.
Garnish with chopped mint or coriander leaves. Serve gobi matar hot or warm with chapatis or phulkas.
If adding tender or frozen peas which cook faster, then add them when you add the cauliflower florets.