Gobhi-matar subji (cauliflower and peas curry)

Oh how I used to dislike the gobhi-matar subji ..... until about 2-3 months ago...!! It was my first get-together with my new gal-pals in the US... a girl made this gobhi-matar curry and I loved it..... !! It looked exactly the way, I made it.....but it tasted so better than mine and I wondered how did she make it! She kindly shared the recipe and I m so glad to be sharing it with you.... I got a friend and a new "regular" in my lunch recipe list. Thanks, Ana!!

Ingredients:

• Cauliflower -- about 300-350 grams (I used about half of a medium sized cauliflower)
• tomatoes -- 2 
  
• green peas -- 1/2 cup
• red onion -- about half
• garlic -- 3 cloves
• ginger  -- 1 inch piece
• green chilies -- 2
• mustard seeds -- 1 tsp
• asafoetida -- 1/4 tsp
• curry leaves -- 4-5
• turmeric powder  -- 1/2 tsp
• coriander powder -- 1 tsp
• salt -- about 1 tsp 
• canola or vegetable oil -- 1 tbsp
• coriander leaves -- a handful bunch
• water -- 1 to 1 1/2 cup
• and the last secret ingredient -- Rasam Powder -- about 1 and 1/2 tsp

Recipe:

• Cut the cauliflower to half. Remove the green stalks and break to florets. Clean and wash well in running water. Keep it aside.
• Grate the ginger and garlic and make paste. Slit the green chilies and remove the seeds if needed. Chop the coriander leaves. 
• Chop the onions and tomatoes and grind to a fine paste/puree with a blender. Keep it aside.

• Heat a tbsp or two of oil. Add mustard seeds. Once they crackle, add asafoetida and slit green chilies.

• Add the onion paste. Keep the heat medium and keep stirring till the liquid is evaporated and the paste is darkened and shiny(about 5-7 minutes)

• Add the tomato puree and keep stirring for about 10 minutes.

• Add the ginger-garlic paste and the curry leaves, while continuously stirring.

• Once the "masala" starts coming together (looks like it's getting dry), add the powdered spices -- turmeric powder, coriander powder, rasam powder and salt.

• Stir for 1-2 minutes on medium heat after adding the dry spice powders.

• Add the cauliflower florets and the green peas and saute them in the "tomato onion masala" for 2-3 minutes.

• I cooked this curry in a pressure pan. So at this point, I added about 1 cup of water to the curry, covered the pressure pan with lid and let it cook for 1-2 whistles.

• You can cover the lid, if cooking in a regular skillet or pot after adding water and let it cook for another 7-8 minutes till the cauliflower is done.

• Garnish with coriander leaves.
• Serve hot as a side to chapatis or rice.

Quantity:

• 4-5 servings with accompaniments like rice/chapati, etc

Notes:

• I used only 1/2 of the cauliflower and got a gravy (liquid based) curry.
• If u want the subji to be dry, you can use about 400 gms of cauliflower and cook the subji with less water.

• You can add garam masala or goda masala or any of your favorite homemade mixed spice powder.... that will make it different flavored. I particularly loved the flavor and combination of peas and cauliflower with the rasam masala :)