Methi, Gobhi and Matar are my winter favorites. North Indian tadka, aromatic spices, and season’s best produce brought together and you have a light, bright and flavorful stir fry. Rotis, Methi Gobhi Matar dry saute, salad and a cup of yogurt make for a filling and satisfying mid day meal.
Methi Gobhi Matar Recipe
Prep & Cooking: 45 mts
Serves 4-5 persons
Cuisine: North Indian
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1 1/2 cups cauliflower
1 onion, finely sliced
1/2 cup fresh methi leaves, soak in salted water for 10 mts, drain and squeeze out water
1/4 cup fresh green peas
1/2 tsp cumin seeds
1 tsp grated ginger
big pinch of asafoetida/hing/inguvva
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 1/2 tsps coriander pwd
pinch of garam masala pwd
salt to taste
1 1/2 tbsps oil
1 Bring water to a boil in a vessel, add salt, cauliflower florets and green peas let it cook for 5-6 mts on low to medium flame. Turn of heat and drain. Keep aside.
2 Heat oil in a vessel, add the cumin seeds and let them brown. Add the grated ginger, asafoetida and sliced onions and saute for 4 mts. Add coriander pwd, turmeric pwd, red chilli pwd and saute for a mt. Add the methi leaves and saute for 3-4 mts. Add the blanched gobhi and green peas.
3 Place lid and cook for 22-25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish)
4 Add garam masala pwd and adjust salt and combine well. Cook with out lid for another 2 mts and turn off heat. Place lid and let it rest for a few mts before serving. Serve hot with phulkas or paranthas.
