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    Sautéed Cauliflower and Green Peas GOBHI HARI MATAR SABJI

    The success of this dish lies in slow, gentle braising. Look for crisp, tightly packed white cauliflower flowerets and bright green leaves. It is important to cut the flowerets into uniform pieces. The cauliflower cooks in its own juice and seasonings until the flowerets are butter-soft and the stems remain tender-crisp.

    Garden-fresh peas are in a class of their own, but good-quality frozen baby peas are sometimes better than “fresh” peas from the store. This type of dry cauliflower dish is popular for a simple lunch, served with little more than chapatis and a kachambar (simple salad).

    • Preparation time: 10 minutes
    • Cooking time: 25–30 minutes
    • Serves: 4 or 5

    Ingredients

    • 4 tbsp (60 ml) ghee or vegetable oil
    • 0.5 tbsp (7 ml) scraped, finely shredded or minced fresh ginger root
    • 1.25 tsp (6 ml) cumin seeds
    • 8–10 curry leaves or 1 bay leaf
    • 1 large cauliflower (about 48 oz / 1.5 kg), trimmed, cored, and cut into flowerets approx. 1.5 x 1 x 0.5 inches (4 x 2.5 x 1.5 cm)
    • 0.5 tsp (2 ml) turmeric
    • 0.25 tsp (1 ml) paprika or cayenne pepper
    • 3 tbsp (45 ml) chopped fresh coriander, parsley, or chervil, divided
    • 1 cup (240 ml) fresh peas (from about 16 oz / 455 g in pods) OR 1 cup frozen baby peas, defrosted
    • 2–4 tbsp (30–60 ml) water
    • 1 tsp (5 ml) salt
    • 0.33 cup (80 ml) plain yogurt, sour cream, or cream
    • Brazil nut curls or parsley sprigs for garnish (optional)

    Instructions

    1. In a heavy 5-quart/liter nonstick saucepan, heat the ghee or oil over moderately high heat until it is hot but not smoking. Add the cumin seeds and fry until they brown.
    2. Drop in the curry leaves or bay leaf, and in a few seconds, stir in the cauliflower flowerets.
    3. Sprinkle the cauliflower with turmeric, paprika or cayenne, and half (1.5 tbsp) of the fresh herb. Stir-fry until the cauliflower is lightly browned.
    4. Add the fresh peas (if using) and 2–4 tbsp of water. Cover the pan and reduce the heat to low. Stirring occasionally, cook for 15–20 minutes or until the cauliflower is tender.
    5. If you are using frozen peas, drain them well. Add them to the cauliflower only for the last 3–4 minutes of the cooking time.
    6. Before serving, mix in the salt, the remaining 1.5 tbsp of fresh herb, and the yogurt, sour cream, or cream.
    7. If desired, garnish each serving with Brazil nut curls or parsley sprigs.