Cauliflower or Gobi as it is known in Hindi, is a favourite winter time vegetable in North India. It is stuffed inside a delicious paratha or cooked along with vegetables like potatoes(aloo), peas(matar) to be served as an interesting side dish.
Now a days, Gobi is available through out the year, there by allowing us to consume this wonderful vegetable any time. In South India, ‘Gobi’ is more loved as a crunchy snack. The cauliflower (Gobi) is full of nutrients, vitamins and fibre.
In this recipe, Amritsari Gobi Matar, the cauliflower and peas are cooked together in a spicy tomato cream base. This dish is healthy and is completely vegan and gluten free.
A favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
Ingredients for Culiflower Green peas curry:-
- ¼ cup cooking oil
- 1 tablespoon ground coriander
- 1 ½ teaspoons ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon dried red-pepper flakes
- 1 head cauliflower (medium; about pound cut into large florets (about 4 cups))
- 1 ½ pounds boiling potatoes (about 4 peeled and cut into 1 1/2-inch pieces)
- 1 cup canned crushed tomatoes in thick puree
- ½ cup chopped cilantro
- ½ cup water
- 1 teaspoon salt
- 1 cup frozen petite peas
Directions for making culipower curry:-
Step 1 In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Step 2 Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.