Meena's Taste Mantra

Gobhi Matar Ki Sabzi | Cauliflower Peas Curry

Gobhi and Mattar is an ever green combination. The dwindling Peas season is definetly a motivation factor for Amma to try out all the peas recipes before last of the season! Fresh Cauliflowers too are becoming a rarity as the heat is slowly soaring in Mumbai!

So after all the Holi feast and a break by just light soups and Oats porridge, today Amma made this finger licking, mouth watering, yummy Gobhi Matar Ki Sabzi. The aroma when this sabzi is being made is so exotic that it really whets up your appetite! Appa and I were eager to say grace and relish this nutritious dish, being every core thankful to the Almighty and Amma for such a wonderful lunch!

Cut Cauliflower to medium sized florets. Soak them for 10 minutes in haldi and salt water to clean them. Drain and wash well with clean water. Dry on kitchen towel.
In a small pan add 1/2 cup water and when that comes to a boil, add cauliflower florets and blanch them for 2 to 3 minutes. Switch off flame and drain the water. Keep blanched cauliflower florets aside.
In a pan, heat oil and fry kajus till golden colour. Remove kajus onto a tissue paper.
In the same pan, add jeera, dalchini, lavang, hing, green elaichi after crushing them gently and adrak. Saute till the jeera crackles.
Add chopped tomato and salt. Cover cook till tomato becomes soft.
Add haldi, red chilli powder, kasuri methi and curd. Saute till masala is roasted well and oil separates from it.
Add blanched cauliflower florets, peas, raisins and fried kajus. Mix well.
Add 1/2 cup water and mix. Cover cook on low flame till sabzi is done. Check occasionally.
Add garam masala and mix well.
After a minute switch off the gas.
Add finely chopped dhania and mix.
Serve hot along with any Roti | Paratha | Puri.

We relished this awesome fragrant Gobi Mattar Ki Sabzi along with garma garam Phulka Roti.

We have used:

1. Everest Garam Masala

2. Badshah Kasuri Methi

3. LG Hing Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.