Cauliflower green peas Sabzi
I love cauliflower as a vegetable for its taste and sheer possibilities in the kitchen, my fav everyday vegetable to be eaten with chapatis is a mix of cauliflower and green peas in a spicy, semi-dry sabzi form. I used biryani masala to add a twang to my usual taste and the result was worth sharing:)
फ्लॉवर वाटाणा मसाला भाजी
Skill level beginner, basic
Serves :2 with rotis and curd to make a light meal
Cauliflower and Green peas Masala Sabzi
- Kadhai or Work or saucepan
- Chopping Board
- Sharp Knife
- 1 medium-sized Cauliflower
- 4 tbsp Green peas
- 1 pinch Asafoetida/hing
- 1-2 Red Onions very finely sliced
- 3 – 4 Curry leaves
- 2 Green chillies
- 2 tbsp Biryani masala
- 1/2 Red juicy tomato
- 1 tsp Ginger paste
- 2 cloves Garlic very finely sliced
- 2 tsp Oil for tadka
- 1/4 tsp Mustard seeds
- 1/4 Cumin seeds
- Salt to taste
- 1/2 tsp each of Turmeric n Red Chilli powders
- 1 tsp Coriander powder
- 1 tsp Jeera Powder
- Few Sprigs Fresh Coriander leaves finely chopped to garnish
- 1 tsp Lime Juice
- Heat cooking oil in a Kadhai/wok/ saucepan
- When the oil is hot, add the asafoetida and mustard seed, when the seeds start to pop add cumin seeds and the finely chopped garlic bits
- Ensure the cumin seeds turn a toasty brown and then swiftly move on to the next ingredients
- Next, go in with the fresh green curry leaves and green chillies followed by the finely chopped onion
- Add the coriander powder, ginger and garlic pastes and stir well and allow it to become a sticky sort of paste
- Then add the biryani masala and feel the explosion in the aroma as it marries well with the onion and spice paste
- Then go in with the cauliflower florets and the green peas
- Turn off the heat for a bit, sprinkle turmeric powder, red chilli powder, cumin powder
- Season with salt as per taste
- Turn the heat back on, ideally a low flame on the hob and a really low setting on the electric cooker
- Sprinkle some water enough to wet the veggies and allow for some steam to form, this will allow the cauliflower to cook
- Stirring occasionally, cook with a lid for about under 5 minutes
- Check after first 3 minutes to ensure the cauliflower does not overcook
- To serve, garnish with fresh coriander leaves, chopped fine and a tiny squeeze of lime juice to add an extra twang
- Best enjoyed served with hot puffy Polya (Marathi for Chapatis or Rotis ) off the hob!
Gobi Vatana Sabzi
I am linking my recipe, which happens to be my favourite fusion-Maharashtrian vegetarian recipe for Cauliflower and Green Peas Sabzi with In My Veg Box for May 2014 hosted by me for Nayna who Blogs at Simply. Food and Citrus Spice.
Camelia Elena Vasilescu says
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
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Thanks a lot !
Hello Camelia!Thanks for stopping by my blog.
Never thought of adding the biryani masala to this.. nice idea, looks really good!
Hi, Neat recipe post.
your writing is excellent.
Nayna Kanabar says
I make this for hubby but never added biryani masala. I will definitely try your version.
Manjiri Chitnis says
Hey, Nayna this is a staple in our house, I made it yesterday! Do let me know if your hubby likes the tangy twist of Biryani masala in there!