A Traveller's Diary


                 GOBI MATAR

''Cauliflower Peas'' (Gobi Matar) is one of the healthiest, quickest and most common vegetable cooked in our Indian homes. It is generally cooked as Aloo Gobi ( Potato Cauliflower) but we replaced the potato with green peas to cut on the carbs :)



What would you need -

Cauliflower - 1/2

Green peas (frozen/fresh) - 1/2 a cup

Olive oil (other vegetable oil for greasing) - 2 drops

Dried Red chilli (cut into 2 pieces) - 1

Fresh green chilli (chopped) - 1 

Jeera (cumin seeds) - 1 tsp

Ajwain - 1/2tsp

asfoetida powder - a pinch

Turmeric powder (haldi) - 1 tsp

Ginger (adrak chopped) - 1tsp

Corriandre powder - 1 tsp

Garam Masala powder - 1 tsp

Salt to taste

Fresh corriander leaves (for garnishing) 


Cooking -

Take a pan. put a drop of oil in the centre, add dried red chilli, green chilli, jeers, ajwain, hing, ginger, corriander powder and garam masala. Put it on low flame.

Meanwhile, cut the cauliflower in pieces leaving back the green stems (these stems are optional, if you like to use, cut them into pieces and add). shift it all from the chopping board to a big strainer and wash in running water.

Now add the caufliflower to the pan, put it on high flame and simultaneously also add aroung 4-5 cups of water and green peas.

Haldi and salt are poured in at this time a, the mixture stirred and the lid closed. 

In about 10-15 minutes, the aroma of the vegetable will fill in your entire kitchen. Open the lid , stir once and let the remaining water boil and evaporate.

 The hot vegetable garnished with fresh corriander leaves is now ready to be served to 2-3 people alongwith Roti/chappati.

Happy Dining!