Saturday, August 13, 2011

Adrakwale Gobhi Matar / Gingery Cauliflower and Peas

Cauliflower is one of my husband's favourite vegetable. He will be more than happy if I make cauliflower for him daily and that too Tamatewari Gobhi ( Cauliflower in Tomato sauce). However, I am not posting that recipe. I am posting here instead a very simple and quick to put together subzi with very limited ingredients. The pre-dominant flavor in this subzi is that of Ginger.

This is the entry that I will be sending to Radhika's blog Tickling Palates for her event "Let's Cook Subzi's". This is the very first time I am participating in a blog event and I am excited. So read on and you will be tempted to recreate this one in your own kitchens.


Adrakwale Gobhi Matar
Ingredients
1 Medium Cauliflower cut into florets
1 Cup Green Peas * Frozen will do although fresh peas taste divine
2" piece Ginger cut into half and then into lengthwise strips
4-5 Green Chillies - slit in the middle
2 tsp Dhania Powder (Dried Corriander Powder)
1 tsp Jeera - Miri Powder(Roasted Cumin and Black Pepper Powder)
1 tsp Haldi (Turmeric)
1/2 tsp Sabut Jeera (Cumin Seeds)
pinch of hing
1 Tbsp Oil
Salt to taste
1/2 tsp Lemon Juice **Optional
Corriander / Cilantro leaves for the garnish

Implements
Kadhai
Thali (Plate with edges preferably same size as your kadhai)

Method
1. Wash and cut the cauliflower into big florets. I like to separate them by hand. Julienne the ginger, slit green chillies, defrost the green peas.

2. In a kadhai, heat oil add jeera after it sizzles add hing, then add adrak and green chillies. Give it a quick stir and add the cauliflower.
3. Now add salt and haldi and cover the kadhai with the plate filled with water. Leave this for 5-7 mins on medium heat. You will start getting the aroma of cooked cauliflower. Carefully remove the plate and test cauliflower for doneness. At this point, it should have reached the consistency for subzi with just a little bite.
4. Now add green peas, and dhania powder, jeera-miri powder and leave it for 5 minutes till peas get cooked but do not change color.
5. Switch of the heat. Add lemon juice if using. Transfer to serving bowl and garnish with corriander leaves.

6. Enjoy with Chapati, Phulka or any bread.

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