Go Back

Cauliflower Matar Sabji

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 3 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3 Cup Cauliflower Florets
  • 1/2 Cup Peas
  • 1-2 Green Chillis
  • 1 Inch Ginger (Grated)
  • 1 Tbsp Freshly Grated Coconut
  • 1 Stalk Curry Leaves
  • 1/2 Tsp Sugar
  • 1 Tbsp Oil
  • 1/4th Tsp Mustard Seeds
  • 1/2 Tsp Turmeric Powder
  • 1/4th Tsp Asafoetida
  • 2 Tbsp Water
  • Fresh Coriander Leaves
  • Salt

Method
 

  1. Chop the cauliflower into florets.
  2. In a pot pour enough water to cover the florets and add 1 tsp salt. Soak the florets in this water for about 1 hour.
  3. After 1 hour, wash the florets and let the water drain.
  4. Cook the peas.
  5. In a pot heat oil. Add mustard seeds. When mustard seeds starts to sputter add turmeric powder, asafoetida, curry leaves, grated ginger, chopped chili and mix it.
  6. Add cauliflower florets, salt, sugar and 2 tbsp of water. 
  7. Cover the pot with the lid and cook for 10 Minutes on low heat.
  8. Add peas, coconut and let it cook without the lid until the moisture is evaporated.
  9. Garnish it with coriander leaves and serve it.

Notes

I have considered 1 cup florets per person.
The florets are soaked in the salted water to kill and remove any worms which are usually found in cauliflower.
When we add florets in the tadka they release water so it does not require a lot of additional water for cooking. Also add the salt accordingly.