Another curry that I make often these days, is this Gobi Matar/ Cauliflower And Peas Curry, the reasons being, this curry goes well with both rotis and rice, super easy to prepare and tastes very good. To add to all the above and the most important, my daughter, who's not a big fan of this vegetable, except in Pakoras/ Fritters and Manchurians ( both deep fried) likes cauliflower cooked this way, which is much more healthier. It's not a gravy, it would fall between semi-dry to dry curry. If you have leftovers, you can very well use it as a filling for a very tasty sandwich the next day..
Need To Have
- Cauliflower - 1 medium head
- Fresh Or Frozen Green Peas - 1 cup
- Tomatoes - 2, pureed
- Grated Ginger - 1 tablespoon
- Grated Garlic - 4 cloves
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 2 teaspoons
- Garam Masala - 1/2 teaspoon
- Cumin Seeds - 1 teaspoon
- Salt - to taste
Cut the cauliflower into medium size florets, wash, blanch and keep. Heat some oil, add the cumin seeds. When it starts sizzling, add the grated ginger and garlic, and saute for about 2 minutes, till the raw smell goes away. then add the cauliflower pieces ( came to about 5 cups) and saute for 2 more minutes.
Then add the turmeric, chilly and coriander powder and the salt, mix it well. Add the peas and tomato puree and about 1/4 cup of water, cover and cook till the vegetable is done. Open the lid, add the garam masala and keep mixing till most of the moisture dries up. Serve it warm with rotis.
The cauliflowers here in India are pretty tough, so after blanching, they are just half cooked, the ones available in the US, would be cooked by then, so just wash in hot water and cook accordingly.
You can cook the peas separately and add at the end for bright green color.