Dish of Cauliflower, Potato & Pea Curry
(click to enlarge)

Cauliflower Potato & Pea Curry


India - North Central (Uttar Pradesh)   -   Gobi Matar Rasedar
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1.1 hrs
Yes		 Cauliflower is a luxury item in India, so many fine cauliflower recipes have been developed there. This one is particularly flavorful and goes well with chapatis or similar breads (see Note-4), or steamed basmati rice.

1
12
1-1/4
1-1/2
-------
1
2
1
1
-------
3
2
2-1/2
1
-------

#
oz
#
c
---
t
T
t
t
---
T
t
c
t
---

Cauliflower
Potatoes (1)
Tomatoes, ripe
Peas, frozen (2)
-- Spices
Cumin seeds
Coriander seeds
Turmeric
Chili powder (3)  
-------
Oil or ghee
Cumin seeds
Water
Salt
-- Garnish
Cilantro leaves
PREP   -   (25 min)
  1. Break CAULIFLOWER into medium florets, Cut any stems into 1/4 inch slices.
  2. Peel POTATOES and cut into cubes about 3/4 inch on a side.
  3. Thaw PEAS if frozen.
  4. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop very fine.
  5. Grind Coriander and Cumin. Mix with Chili Powder and Turmeric.
RUN   -   (40 min)
  1. Heat Oil in a kadhai, wok or spacious sauté pan and stir in Cumin Seeds until they are highly aromatic and start to darken just a shade. Stir in the Spice mix with just a momentary swirl, then the Tomatoes. Continue to fry stirring until nearly dry and oil starts to separate.
  2. Sir in Cauliflower and Potatoes until thoroughly coated with sauce, then Stir in 2-1/2 c Water and Salt. Bring to a boil, then reduce heat. Simmer covered until vegetables are cooked through, about 20 minutes.
  3. Stir in Peas and simmer another minute or two.
  4. Garnish with chopped Cilantro.and serve warm along with warm chapatis or similar bread - or serve with plenty of steamed Basmati rice.
NOTES:

  1. Potatoes:

      Medium potatoes like White Rose produce good results in this dish, staying intact but thickening the stew a bit. For details see our Potato Page.

  2. Peas:

      In India these would be fresh peas but we presume frozen peas here on a cost/benefit basis. If you do use fresh peas put them in along with the Cauliflower.

  3. Chili Powder:

      Kashmir chili (quite mild) is a good choice for this northern dish, or Korean (a little hotter) if you don't have Kashmir. For details see our Chili Powders / Flake.

  4. Bread:

      If you can't find Indian Chapates, whole wheat toritillas make an excellent substitute. Here in Los Angeles, you'd be hard pressed to tell the difference between them and commercial Chapates. Naan Bread would be another choice, but diffreent.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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