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:)
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Skill level beginner, basic
Serves :2 with rotis and curd to make a light meal
Cauliflower and Green peas Masala Sabzi
Easy, delicious vegetarian sabzi, an everday dish in a Maharashtrian home
Equipment
- Kadhai or Work or saucepan
- Chopping Board
- Sharp Knife
- Spatula
Ingredients
- 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
Instructions
- 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.
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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!
Thanks!
Hi, Neat recipe post.
your writing is excellent.
I make this for hubby but never added biryani masala. I will definitely try your version.
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!