Gobi Matar

Estimated — 5 ingredients not in food database (100% mass accounted for)

• Cauliflower

  chopped into small florets

  150 g

• Coriander leaves

  chopped

  30 g

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Garlic paste

  5 ml

• Ginger paste

  5 ml

• Green peas

  frozen or fresh, thawed if frozen

  150 g

• Oil

  30 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  5 ml

• Water

  150 ml

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Method

1. 1Heat 2 tablespoons of oil in a deep pan over medium heat.
2. 2Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds until fragrant.
3. 3Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4. 4Add 1 teaspoon ginger paste and 1 teaspoon garlic paste, and cook for 1 minute until the raw smell disappears.
5. 5Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon garam masala. Stir well to combine.
6. 6Add 150 g of chopped cauliflower florets and 150 g of frozen or fresh green peas. Stir to coat with spices.
7. 7Pour in 150 ml of water and mix well. Cover and cook on medium heat for 10 minutes, stirring occasionally.
8. 8Add 1 small chopped tomato and cook for another 3–4 minutes until the mixture thickens and the vegetables are tender.
9. 9Season with salt to taste and adjust spice level if needed. Turn off heat.
10. 10Garnish with fresh coriander leaves and serve hot with roti or steamed rice.