A simple twist to the regular Gobhi Matar – a winter favourite of many
Phool Gobhi (Cauliflower) – One flower (medium size)
Matar (Peas) – 150 gms
Fresh Coriander (Hara Dhania) – One cup for Masala and for garnishing
Onion- 3 medium size
Tomato – 1 medium size
Garlic – 5-6 cloves
Ginger – ½ inch piece
Green Chillies – 1-2 (can be increased or reduced depending on your requirement of spiciness)
Kalonji – 1 tsp
Methi daana – 1 tsp
Turmeric (Haldi Powder) – 1 tsp
Salt – To taste
Oil – 1 table spoon
Heeng (Asafoetida) – A pinch
Garam Masala – 1 tsp.
In a grinder make a paste of 2 onions and tomato. Keep aside
Now make a paste of garlic, ginger and green chillies. Keep aside
Make a paste of coriander leaves with a little water. Keep aside
Finely chop 1 onion. Keep aside
Cut the cauliflower (phool gobhi) in small florets.
In a pan heat oil. Add kalonji and methi daana. When they start to crackle, add ginger garlic paste and keep stirring to avoid it sticking to the pan and burning. When the colour turns light brown, add chopped onion. Fry onion till colour turns to light brown. Now add the onion tomato paste. Add turmeric and fry till it starts leaving oil. Add the coriander paste. Fry it for around 5 minutes. Please remember if you over fry the mix now the flavour would change. Add the cauliflower and peas. This dish has to be in latpat form (i.e. the masala should stick to the vegetables and should not be in thin watery form). Add salt, heeng and a little water. Cover the pan and cook on low heat till done (it would take around 10 minutes).
Add garam masala and garnish with chopped coriander.
Serve with hot tawa bathua roti or normal paranthas.