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 used 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 very palatable meal meticulously prepared by me.😊
I don’t like to check the nutrient values or count the calories of food that I serve to my family when I decide to pamper ourselves occasionally. I would just transform our regular meal into a tongue-tickling thali by serving vibrant roti (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 adding a good lashing of oil with no guilt. Let me take you to the recipe for flavorful succulent gobi matar masala with no further ado:
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.