Phool Gobi Aur Matar ki Bhaji (Cauliflower and Peas Curry)

Cauliflower and Peas Curry - Phool Gobi Aur Matar ki Bhaji
Cauliflower and Peas Curry – Phool Gobi Aur Matar ki Bhaji

Winter brings with it a range of seasonal vegetables that are a delight to eat. Peas, red radish, cauliflower, papdi, kand (purple yam)…. the list could go on. Not that we do not get these veggies through the year; we do; but often they are the frozen or out-of-season kind.

Winter is a season for mixed vegetable dishes from the fairly complicated Surti Undhiyo to the South Indian Avial to the simple and delicious Phool Gobi Aur Matar ki Bhaji (or Cauliflower and Peas Curry).

I love Phool Gobi Aur Matar ki Bhaji because it is a simple, simple curry that is chockful of taste, and a great accompaniment for rotis.

What I like about this dish is the number of vegetables it incorporates; cauliflower, peas, tomatoes, and onions. You could add potatoes and carrots to the mix as well. It is also mildly spiced and so very children-friendly.

Serves: 4

Time: 45 minutes

Ingredients

  1. Cauliflower Florets – 3 cups
  2. Peas – 1/2 Cup
  3. Onion – 1 Large
  4. Tomato – 1 Large
  5. Turmeric – 1/4 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Garam Masala – 1/2 tsp
  8. Mustard Seeds – 1 tsp
  9. Oil – 2 tbsp
  10. Salt to Taste

Method

  1. Peel and chop the onion into fine pieces.
  2. Chop the tomato to fine pieces.
  3. In a wok or kadhai, heat the oil.
  4. Add the mustard seeds and wait till they splutter.
  5. Add the onion and fry till it is transparent.
  6. Add the tomato pieces and stir-fry till the tomato pieces are stewed.
  7. Add the peas and cauliflower pieces.
  8. Mix well.
  9. Over medium heat, cook covered while stirring occasionallytill the cauliflower pieces are cooked.
  10. Add salt, red chilli powder, turmeric powder, and garam masala.
  11. Mix well.
  12. Stir-fry for 5 minutes or till the raw smell of the powdered spices disappears.
  13. Serve warm with rotis or dal-rice.

Tips

  • If you use potatoes and/or carrots, peel and dice them into 1/2″ pieces.
  • Add them to the oil before any other vegetable and stir-fry for 5 minutes.