Indian Peas And Cauliflower Food

INDIAN PEAS WITH CAULIFLOWER

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
• Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender.
• Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.

CAULIFLOWER PEAS MASALA (GOBI MATAR)

Steps:

• Cut the cauliflower into florets and wash .Chop onions, tomatoes and green chili. Make a rough paste of ginger and garlic.
• Heat the oil in a pan over medium heat and add whole spices like cloves, peppercorns and cinnamon, along with cumin seeds and sauté for a few seconds. When the aromas starts coming out of spices, add chopped onions and sauté until golden brown. Add tomatoes and sauté for few minutes. Add salt to taste, along with Kashimri red chili powder (or paprika), turmeric powder and coriander powder. Mix well. Stir in ginger garlic paste and sauté until you get nice homogenous mixture. Continue stirring until you see the oil separating from this mixture.
• Add the cauliflower florets and cook covered, checking every few minutes. Make sure it doesn't burn on the bottom. To avoid burning, you can add some water. I like minimum water, about 1/2 cup just to avoid burning. Some prefer a saucier vegetable. In that case you can add more water.
• When cauliflower is getting tender, add peas and cook until they are cooked to your desired tenderness.
• Garnish with cilantro and serve it with rotis, naan bread or rice. Goes great with my Tomato Cucumber Raita!

GOBI MATAR (CAULIFLOWER & PEAS) RECIPE

Steps:

• Heat oil on a pan and sauté whole spices (cloves, pepper corns, bay leaf and black cumin).
• Add onion, green chili pepper, ginger, garlic and sauté till onions brown slightly.
• Add tomatoes and cook for 2-3 minutes, till they soften. Add salt, turmeric, red chili powder and coriander powder. Mix well.
• Add cauliflower, mix well and set lid on. Stir after 2-3 minutes, repeat a couple of times, allowing cauliflower to soften.
• Add green peas, garam masala and sauté for a couple of minutes.
• Serve hot with Wholesome Methi (Fenugreek) Paratha and sliced cucumber.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

INDIAN SPICED CAULIFLOWER, POTATOES AND PEAS (GOBHI MATAR RASEDA

Steps:

• Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
• Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
• Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
• Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
• Add salt and boiling water, stir a few times and then cover the skillet.
• Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
• When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
• Turn off heat and serve sprinkled with chopped fresh cilantro.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

INDIAN POTATOES, PEAS AND CAULIFLOWER

Steps:

• Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Steps:

• Heat the oil in a pan.
• Add the ginger,garlic, onions, chillies and tomatoes.
• Saute till the tomatoes and onions are softened.
• Add the turmeric powder, coriander powder, cumin powder and garam masala.
• Add salt to taste.
• Add the boiled peas and potatoes.
• Add the chopped cilantro.
• Add the water and bring to a simmer.
• Serve with Indian Bread or Rice.
• Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.