Photograph of the finished Gobi matar

India · Súp lơ đậu Hà Lan xào Gobi matar

Gobi matar

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White cauliflower White cauliflower 2.6 lb
  • Photograph of Peas Peas 1.3 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Garam masala Garam masala 0.6 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Separate the cauliflower into florets and drain thoroughly.
  2. 2 Sauté cumin seeds in oil for 30 seconds, then add ginger and green chilies and stir-fry for 40 seconds.
  3. 3 Add the cauliflower and stir-fry for 4 minutes, then sprinkle with turmeric and cover, cooking for 10 minutes without adding water.
  4. 4 Cooking with the steam from the vegetable itself is the way to keep the cauliflower florets intact; adding water will make them mushy.
  5. 5 Add the chopped tomatoes and peas and stir-fry for 5 minutes.
  6. 6 Sprinkle with garam masala and cilantro when turning off the heat; this dish is stir-fried dry, not with sauce.
Start cooking