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!!

Ingredients
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

Steps
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.