Gobi matar (Cauliflower & Peas curry)

                          A classic Indian vegetarian dish! The combination of peas and cauliflower can never get outdated, for the matter of  fact peas goes well with almost any other vegetable and when it is paired with cauliflower it keeps you craving for more. This one's a personal favorite, one that I look forward to 'coz we only use fresh peas not the frozen ones.

                                         

                           While most of the people chop cauliflower into single florets my mom prefers to chop them further into really fine small pieces as in the picture above, this also ensures fast cooking.

                          Health wise green peas have high number of nutrients and antioxidants, an excellent source of protein and also provide fiber that aids in digestion. Speaking of cauliflower. one serving of cauliflower provides you enough Vit C for the day and other nutrients like protein, Vit k, thiamine, riboflavin and many other antioxidants which have anti-cancer effects.

                         Gobi matar goes very well with chapathis and other types of flat breads. Pair this with Til ki chutney for a complete satisfying meal. However, today my Mom served it for breakfast with Raw banana fry one of the easiest recipe ever.

                         If you are looking for more vegetable recipes then do check out Eggplant & potato curry, Dondakayal (ivy gourd) curry, Aloo pyaaz, Onion capsicum masala and Spring onions & moongdal wadi from My Mom's Kitchen.

Ingredients:

1. Cauliflower - 1 no
2. Green peas - 1/2 cup
3. Onion - 2 small
4. Ginger garlic paste - 1 tbsp
5. Red Chili powder - 1 tsp
6. Turmeric powder - 1/2 tsp
7. Salt - to taste
8. Green chilies - 3 to 4 nos
9. Coriander leaves - few
10. Oil - 2 tbsp
11. Water - as required

Method:

• Heat oil in a vessel.
• Add sliced onions and saute till translucent.
• Add salt, ginger garlic paste, red chili powder and turmeric powder. Mix well.
• Add washed and drained and finely chopped cauliflower.
• Add peas. Mix to combine.
• Add little water for cooking about half a glass or so or as much as you feel it is required.
• Cover the vessel with a lid and let it cook till the veggies are done completely.
• Remove the lid add slit green chilies and coriander leaves. Cover and cook for a couple of minutes. Turn off the heat.
• Serve hot with chapathis.

                      If you wish to make most of the peas season then check out other recipes like Vegetable khorma, Aloo palak tikki, Macaroni, Aloo matar tikki and Kheema baingan masala from My Mom's Kitchen.

Do try the recipe and spread the joy of taste with your loved ones...

Happy Cooking..!!!