Wednesday, October 8, 2008
Gobi Mattar - Cauliflower and peas
I am visiting my family in Malaysia and have been faithfully coming to Starbucks almost daily.What the....... My mother has been in the hospital for 2 weeks now and there is a Starbucks right in the lobby, charging an arm and a leg for a cup of cappuccino ( my mom almost choked on her chicken rice porridge when she saw Starbucks coffee and extolled the virtue of thriftiness). I have been here daily since Oct 4th for at least 8 hours a day, at the hospital not Starbucks ;) AND they have FREE wifi- got to love that.
There have been numerous dinner requests from family members - especially for fish and vegetarian briyani. I made this dish for my sister in law, a recent vegetarian.
You have probably heard of aloo mattar - an old standby in the repertoire of most north Indian kitchens. I have used cauliflower instead of potatoes here. This is not a spicy dish but is huge in flavour. Florets of cauliflower and peas are gently simmered in a mixture of aromatic spices and tomatoes. This is kinda short post because my laptop is running out of juice.
Go easy on the chili powder if you are not a fan of spicy foods. I would start off with 1/4 tsp and work from there.
3 tb vegetable oil
1 medium onion - thinly sliced
3 cloves garlic minced
1/2 tb minced ginger
1/2 tsp turmeric powder
2 tb chili powder
1 tsp chopped fresh mint
1 medium head of cauliflower - cut into florets
1/2 cup water
1 cup peas - I used frozen peas
salt to taste
2 medium tomatoes - chopped
1/2 tsp garam masala
1 1/2 tb chopped cilantro
5 curry leaves - dried or fresh - optional
1/2 tsp toasted cumin seeds
Heat oil in a pan on medium heat and saute finely sliced onions till it starts to turn golden, add cumin seeds, curry leaves if using, ginger, garlic and saute for another 2 minutes. Add turmeric and chilli powder to mixture and stir well (mixture will be dry), pour in chopped tomatoes, salt and cauliflower. Stir well. Pour in water and bring to a gentle simmer covered. This will take around 6 to 10 minutes. Check the vegetables periodically to make sure that the bottom does not burn! Add more water if necessary ( if the cauliflower is not cooked). Remove lid from the pan and stir. Add chopped mint, garam masala and and frozen peas. Stir and adjust seasonings. Sprinkle chopped cilantro over the vegetable just before serving.