Gobi Matar

Cauliflower and peas sauteed in mild spices.




It's an easy, low fat and healthy vegetable dish. A seasonal favorite in India during winters.

Source: Mohani Sodhi
Serves:2
Preparation: 15 minutes

Ingredients
1 small cauliflower, washed and cut into bite sizes
1 cup peas
1/2" ginger, finely minced
2 tablespoon mustard oil (or any cooking oil) *
A pinch of asafoetida (heeng)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chilli powder
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon garam masala.
Chopped coriander leaves

Preparation
1. Heat mustard oil* in a deep pan or wok until smokey.
2. Add cumin, heeng and ginger (in that order).Saute for less than a minute.
3. Add in the cauliflower and peas. Saute for 2-5 minutes on high heat.
4. Add the spices and salt.
5. Put on the heat on low and cover the dish for 5-10 minutes.
6. Top it with chopped coriander leaves and sprinkle some garam masala.
7. Serve hot!

Note:
1. Mustard oil is recommended because it gives a nice flavor to the dish. But any cooking oil can do.
2. A tip for using mustard oil - bring it to smoking temperature before cooking in it or else it wouldn't bring in the taste.
3. If using mustard oil, then make sure you can open your windows because it has a pungent smell! .. that's why it's optional ;-)