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 :)
