Cauliflower and Peas curry (Gobi mutter curry)

Posted onAuthorMina Joshi6 Comments

Cauliflower and peas is one of those curries you can cook in a jiffy if te cauliflower is ready prepared beforehand.   To make it a bit more colourful I added some frozen peas to the cauliflower.

Ingredients (serves 4):

  • One medium cauliflower – washed and cut into small pieces.
  • one cup frozen peas
  • 2 or 3 tablespoons of sunflower oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
  • 1 tsp of cumin seeds
  • 1 tsp. salt
  • 1 tsp turmeric powder
  • 1 tsp of ground cumin (jeera) powder.
  • One cup of fresh or tinned tomatoes
  • 2 cloves of garlic chopped finely
  • small piece of ginger – grated finely
  • 2 green chilies also finely chopped
  • A small bunch of fresh coriander.

Method:

1.        Heat the oil and add in the cumin seeds.    Once the cumin seeds go dark brown, add the cauliflower and frozen peas.  Stir the mixture until all the vegetables are coated with the oil and cumin seeds.  Now add the spices – salt, turmeric and the ground cumin powder. Also add the ginger, garlic and green chillies which should be blended quite fine – almost like a paste if possible.  Also add in a handful of chopped coriander.  Stir this well.
2.        Add 4 teaspoons of water, cover and cook  for 5 minutes, check and stir the vegetables.  Cook again for 5 minutes and the cauliflower should feel soft by now.  If not give it a minute or two extra.
3.       Now add in the tomatoes and cook this for 2-3 minutes.
6.        Your curry is now ready to serve.
7.      Garnish with fresh coriander and serve with any Indian Bread.  We served it with hot puris.

 

How do you serve your gobi mutter curry?

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