Wednesday, 4 May 2011

Gobi Matar Subzi / Cauliflower Green Peas Curry

Yes. Its been more than 10 days since I last blogged. Not an intentional break.

Things were extremely busy - at work and at home. Whatever little time I got in between, I was too busy taking care of my plants. FYI, I have planted 2 rose bushes in my back garden. Can't wait for them to grow... I am so excited.

My parents are coming this weekend and I am too excited. I can finally take a break from cooking and stop planning dinners. Its so nice to have dinner ready on the table by the time you get back home. Can't wait for the weekend...

Now back to the dish... I prepared this more than 10 days ago. I was browsing through Pratibha's blog to participate in this month's T & T that's hosted by Sushma. T & T was started by Zlamushka and is now taken over by Lakshmi.

I found this recipe. It had been ages since I prepared Cauliflower. So I tweaked it a bit and the result was delicious.

Here's my version of the recipe:

1/2 kg Frozen Cauliflower Florets
1 cup Frozen Green Peas
2 Medium Onions - chopped
6 tbsp Chopped Tomatoes
1.5 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Kitchen King Masala
1/2 tsp Kasuri Methi
1 tsp Cumin Seeds
2 tbsp Oil
Juice of 1 Lemon
Salt to taste
Chopped Coriander Leaves for garnish

  1. Heat oil in a pan. When hot, add the Cumin Seeds and let them crackle.
  2. Add the onions and fry till the colour changes.
  3. Add the Ginger Garlic paste and fry till the raw smell goes.
  4. Add the tomatoes, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and Cumin Powder and cook till oil separates.
  5. Add the Cauliflower florets and Green Peas and cook till done.
  6. Now add the Kitchen King Masla and Kasuri Methi and mix well.
  7. Turn off the heat and add the Lemon Juice and mix well.
  8. Garnish with chopped Coriander Leaves.
  9. Serve with Rice or Roti.


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