Gobhi matar rasedar is the dish, with its bright contrasting colours and lovely bouquet of fresh herbs, is a spectacular entree. For the cauliflower, peas and potatoes, green peppers, green beans, courgettes and or mushrooms can be substituted. The consistency of the dish should be like thin vegetable soup, with the vegetables cooked until soft. Stir carefully so that fragile pieces of cauliflower and potato do not break.

Ingredients of Gobhi Matar Rasedar

1 small head cauliflower (about 500 gram)

2 medium-sized potatoes (about 250 gram)

125 ml ghee or light vegetable oil

2 tsps cumin seeds

1 tsp ground cumin

2 tbsps ground coriander

1 tsp turmeric

½ -1 tsp cayenne pepper

250 gram shelled fresh peas, or a 155-gram package frozen peas, defrosted

3-4 medium, pureed or finely chopped, fresh ripe tomatoes, or 180 ml canned tomato puree

4 tsps salt

3 tbsps finely chopped fresh coriander leaves (or dry coriander leaves)

Method of Gobhi Matar Rasedar

Wash cauliflower in running cold water. Break or cut it into about 4-cm florets. Peel the central stem, and cut into 6-mm thin slices.

Peel the potatoes, and cut each into 6 pieces.

Heat the ghee over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds and fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric and cayenne pepper, all at once, stir for a moment, and immediately add cauliflower, potatoes and fresh peas. Fry, stirring constantly, until the vegetables begin to sear a bit (about 5 minutes). Add tomato puree, and continue frying until the puree thickens and fat begins to separate from the sauce (about 3 minutes). Add 750 ml boiling water along with the salt. Reduce heat and simmer the vegetables, covered, until they are tender and cooked through (about 15 minutes). If you are using frozen peas, add them now, and continue cooking for an additional 5 minutes. Turn off heat. Add salt to taste and serve sprinkled with chopped coriander leaves.

Traditionally, a little vegetable lard or ghee (about 2-3 tbsps) is poured over the dish before sprinkling coriander leaves. This, in addition to enhancing and enriching the flavours, makes the dish taste mellow and subtle. To perk up flavours, add a little ground roasted cumin seed and chopped coriander leaves before serving.

By tradition, Gobhi matar rasedar should be accompanied by Deep-fried Bread with Spicy Stuffing, but Baked Whole Wheat Puffy Bread and Deep-fried Puffy Bread are equally good. For a side dish, good choices are Spice- and Herb-Laced Split Peas or Mung Beans Laced with Black Mustard Seeds, or try a cool yogurt salad, such as Spinach and Yogurt Salad or Sweet Banana and Yogurt Salad. A vegetarian meal should traditionally be accompanied by relishes and pickles. Fresh Mint Relish and Sweet Lemon Pickle with Cumin are good choices. Precede the meal with Spinach and Mung Bean Dumplings, Cold Potato Appetizer, or Indian Cheese Fritters, if you want to keep the entire meal vegetarian. Otherwise, serve Kebab Patties Laced with Ginger and Mint or Prawn Fritters.