Lightly stir fried with mild spices this fragrant Indian Cauliflower with Green Peas is full of flavor. This preparation is also popular as Phool Gobi Matar Sukha Subzi. It is equally good in your lunch box and as a light lunch or dinner option. This is a side dish which is cooked in most homes and is a part of a normal Indian meal.
In case you have any leftovers, then they do make excellent grilled or toasted sandwiches, delicious parathas or mouth watering pav bhaji! I always cook a little extra and use to make many other eats.
Give this simple, fast and tasty Cauliflower with Green Peas Stir Fry a try and enjoy it with rotis, phulkas or your favorite Indian bread. 😀
- 2 Cups Cauliflower Florets
- ¼ cup fresh or frozen Green Peas
- ¼ tsp. Mustard Seeds
- 1 sprig fresh Curry Leaves
- 2 pods Green Cardamom (lightly bruised)
- 1 med. Onion (peeled & finely diced)
- 2 med. fresh Red Tomatoes (blanched, peeled & diced) or puree/paste
- ¼ tsp. fresh Ginger (grated)
- ½ tsp. fresh Garlic paste
- ½ tbsp. Coriander pwd.
- ¼ tsp. Turmeric pwd.
- ¼ tsp. Red Chilli pwd. or to taste
- 1/3 tsp. roasted Cumin pwd.
- ½ tsp. Garam Masala pwd.
- A pinch – Sugar
- 4 tbsps. Vegetable Oil
- Salt to taste
For Garnishing :
1 tbsp. freshly chopped Coriander Leaves
Wash and parboil the cauliflower florets with just enough water, a dash of salt & turmeric till just tender. Drain and set aside.
If using fresh green peas then boil them till tender with a pinch of sugar.
Any excess water from the boiled peas & cauliflower may be used to prepare soup or use sparingly in the stir fry to moisten the vegetables if it is too dry.
Heat a wok/kadhai or fry pan with oil till hot. Add mustard seeds, green cardamom and a sprig of curry leaves. Let it splutter.
Saute the ginger and garlic on low heat till rawness disappears.
Add the onions and sauté till soft and translucent.
Add all the dry spice powders except the garam masala pwd. and then sauté for a few seconds.
Add freshly diced tomatoes or puree and sugar.
Saute on low heat till you see slight oil separation.
Add a little of the reserved water from the vegetables if the masala tends to stick to the bottom of the pan.
Toss in the parboiled cauliflower and peas. Give it a good stir so that the masala coats the vegetables.
Sprinkle the garam masala and adjust salt to taste.
Saute for another 2 minutes. Garnish with coriander leaves.
Serve hot with your favorite Indian bread.