Gobhi Matar (Stir-fried Cauliflower with Green Peas)

"Ah, Gobhi Matar(Stir-fried Cauliflower & Green Peas)... my favorite kind of flower - that I can eat, and prepared the way I love", quipped my hubby as he looked cravingly at the Gobhi (Gobhi means Cauliflower) Matar (Matar means Green Peas) dish on the dinner table. And quickly added "But not more favorite than you", soon as he realized from my cold stare that despite using "flower" and "love" in the same sentence he had managed to make it sound perfectly unromantic. And comparing me to a dish didn't help either. But I forgave him soon enough as he dug into the Gobhi Matar with relish, only pausing twice (I counted) to wax eloquent about how good it tasted and asking to kiss the cook's hand. Now that kind of flattery I can live with :) At first the guy gets you flowers to woo you, I mused, then after marriage you cook flowers to keep getting wooed - the vagaries of marriage!

Gobhi Matar is a simple, uncomplicated dish that fills one up without leaving behind a feeling of heaviness. It is a healthier variation of the well-known Punjabi dish, Aloo Gobhi (Stir-fried potatoes & cauliflower) - because Gobhi Matar does not contain any high-carb potatoes. Gobhi (Cauliflower) is also low in saturated fat & very low in cholesterol. Gobhi Matar is a stir-fried dish - the Gobhi gets covered and cooked thoroughly in the spicy mixture giving the bland Gobhi a flavorful taste and a visually appealing golden-brown texture. The peas add a twist of flavor to the dish & the green gems also contrast well with the golden-brown Gobhi to enhance the looks of the dish. The spices are on a relatively milder side compared to some heavier Indian dishes. Gobhi Matar is a regular feature on most Indian dinner tables because of its easy preparation, great taste & high nutrition value. Enjoy it with roti, parathas (flat Indian breads) or rice & additionally you can serve a bowl of lentils on the side.

Gobhi Matar Recipe

Serves : 2

INGREDIENTS:

1 medium-size Cauliflower; washed & cut to bite-size florets
1/2 cup Peas (fresh or frozen)
1 cup finely chopped Onion
1 cup finely chopped Tomatoes
2-3 Serrano Green chillies; destemmed & chopped
1 tsp fresh Ginger paste
1 tsp fresh Garlic paste
1 1/2 tbsps Oil
1/2 tsp Cumin seeds
1/4 tsp Asafoetida; available in Indian Grocery Stores
1/4 tsp Turmeric powder
1/2 tsp Cayenne pepper (Red chilli powder) or to taste
1/2 tsp Garam Masala powder; available in Indian Grocery Stores
3 tsp Coriander powder
Salt to taste
1 tbsp Dried Fenugreek leaves; lightly dry-roasted & powdered
2 tbsps fresh Cilantro leaves; chopped

How to make Gobi Matar

1. Microwave cauliflower with enough water & 1/2 tsp of salt for 4 minutes or till it is 70% cooked. Drain the water & keep aside.
2. Heat oil in a non-stick pan on medium heat. Add cumin seeds. When the cumin seeds begin to change color, add asafoetida, garlic & ginger paste. Sauté for 30 seconds.
3. Add chopped onions. Sauté till the onions turn light brown in color.
4. Add the tomatoes and sauté till the tomatoes are mushy.
5. Add coriander powder, turmeric powder, cayenne pepper, salt & garam masala powder. Sauté for 2 minutes.
6. Add cauliflower & green peas. Mix well to evenly coat the cauliflower with the spice mixture in the pan. 
7. Sauté till the cauliflower is tender but not mushy or falling apart. Keep stirring very gently every 1-2 minutes.
8. Adjust seasoning to your taste.
9. Add green chillies, dried fenugreek leaves. Mix well & sauté for a minute.
10. Transfer it into a bowl. Garnish with chopped cilantro leaves. Serve hot with roti or paratha.

TIPS:

1. Microwaving cauliflower not only reduces the cooking time but also helps the florets retain their shape.