Cauliflower is such a versatile vegetable, I am still learning to cook different variations – but between Gobhi Aaloo and Gobhi Matar, I have always preferred the latter. This one is a result of many years of practice and improvising, to get the perfect restaurant style preparation. Testimony is my friends who have had and loved it so much that it’s a permanent on my menu.
My favorite part is the exquisite taste it gets, when garnished with ginger juliennes, its almost like cauliflower and ginger were made to be together!!
Cauliflower, 1 small
Peas, 1 cup
Oil, 2 tbsp
Cumin, 1 tsp
Onion, medium sized, finely chopped
Tomato, medium sized, finely chopped
Ginger-garlic paste, 1 tbsp
Turmeric powder, 1/2 tsp
Coriander powder, 2 tsp
Chilli powder, 1/2 tsp
Salt, to taste
Kitchen King Masala, 1 tsp (this is a must)
Ginger, 1/4 inch, cut into very fine juliennes, for garnish
Cilantro/coriander, chopped for garnish
Wash and chop cauliflower into big florets, so that it does not break down while cooking.
In a wide pan/wok heat oil, add cumin, followed by onion and ginger-garlic paste, saute for 5-6 mins. (it’s important to take a wide pan/wok, to avoid breakage of cauliflower florets, I like them whole when they are cooked).
Add peas and cauliflower florets, add the spices turmeric, chili and coriander powder, and salt, cover and cook for 5 mins.
Once the cauliflower is a little tender, make some space in the center and add chopped tomatoes, cover and cook for another 2-3 mins, uncover, stir carefully to not break the cauliflower florets, let it cook uncovered until both cauliflower and peas are completely cooked, add kitchen king masala (this is a must as it elevates the taste of cauliflower.) Turn off the heat.
Add ginger juliennes and cover with lid for 5 mins, this will allow the ginger to become tender in the steam, garnish with cilantro leaves before serving.