Gobi mattar:purple cauliflower and pea curry
This recipe is better for you. Otherwise, nutritionally speaking, purple and white cauliflower are exactly the same–low in calories, high in fiber, no fat, with a nice amount of vitamin A, folate and vitamin K.
Ingredients
2
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Preparation
Preparation15 min
Cook time30 min
- Heat ghee or oil in a heavy-bottomed deep skillet over medium high heat.
- Add onions, and sprinkle with salt and cook, stirring, until the water is cooked out of the onions and they are a deep golden color.
- Add cauliflower, mustard seeds and cumin seeds, and cook, stirring, for another couple of minutes. Add ginger and garlic pastes, and cook, stirring, until the onions are a deep reddish brown.
- Add water, and cover skillet and turn heat down to low. Allow to simmer until the cauliflower can be pierced with a fork, but is not mushy.
- Add peas, and if needed a little bit of water to make a curry sauce. Sprinkle pappula podi over the vegetables, and stir to thicken sauce.
- Add lemon juice, simmer for another minute and then taste for salt. If needed, add some–but you probably won’t need to.
- Stir in chopped cilantro leaves and serve immediately.
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