If I feel exuberant and joyful I would like to please my palate with a delectable meal, and on the other hand when I feel anxious and stressed I would like to cook an elaborate meal as it succors to shift my focus of attention in a positive manner. In either case, my family gets benefited by enjoying a palatable meal meticulously prepared by me.😊
I don’t like to check the nutrient values or count the calories of food when I decide to pamper ourselves occasionally. I would prefer to transform our regular meal into a tongue-tickling thali consisting of hot soft vibrant yellow chappathi (Indian bread) generously smeared with ghee, aromatic pulao (rice), creamy dal (lentil or legume curry), succulent vegetables and sinfully decadent dessert.
Here I have elevated the humble cauliflower masala to a whole new level just by using generous lashings of oil with no guilt. Now let us look into the recipe for flavorful succulent gobi matar masala:
Time taken: 30 min.
Yields: 2 cups (400 ml)
- Cauliflower – 1 No. (medium sized)
- Fresh peas – as desired
- Onion – 1 No.
- Tomato – 1 No.
- Cooking oil – 50 ml
- Cumin seeds – ¼ tsp
- Turmeric powder – ½ tsp
- Red chilli powder – ¼ tsp
- Garam masala (or curry powder) – ½ tsp
- Salt – 1 tsp
- Fresh coriander leaves
- Green chillies – 3 Nos.
- Ginger – 1″ piece
- Garlic cloves – 15 Nos.
- Green cardamom – 2 Nos.
- Break cauliflower into bite-sized florets and blanch them in hot saline solution.
- Microwave peas for 3 minutes and keep aside.
- Cut onion into thin slices and chop tomato into cubes.
- Grind the ingredients listed above into a fine paste after adding little water.
- Heat a pan with oil in medium flame.
- Add cumin seeds, when they begin to crackle add onion slices and sauté until translucent.
- Add diced tomato, ground masala followed by salt (½ tsp) and saute until oil starts oozing out.
- Add turmeric & red chilli powder and saute for few seconds.
- Add blanched cauliflower & cooked peas and coat them with masala.
- Pour water (¾ cup) into the pan and bring it to a boil.
- Add salt (½ tsp) and mix well.
- Now reduce the heat, cover and simmer until vegetables are cooked soft.
- Add garam masala and close the pan again for 2-3 minutes allowing the vegetables get infused with flavors.
- Sprinkle chopped coriander leaves and mix well.
- Serve with roti, chappathi, or rice.
Tips & Tweaks :
- You may also add other vegetables that don’t turn mushy (like potato, or broccoli) along with cauliflower.
- If you like to reduce the oil, then you should reduce the no. of chillies and salt accordingly. (in other words, the more oil you use, the more chillies & salt needed.)
- It is always a good practice to add ginger-garlic paste along with tomatoes as it helps to cook them faster with no mess.
- Cardamom plays an important role in here for its amazing flavor.
- I have prepared those yellow roti after adding turmeric powder & ajwain seeds (omam) into the dough.