Gobi Matar: Carb-Free Indian Cauliflower & Peas

 

A classic Punjabi dish, Aloo Gobi, or cauliflower with potatoes and peas, is a simple and delicious southern Indian vegetarian curry, shining through with rich textures, complex flavours and intoxicating aromas. A staple in most Indian restaurants, Aloo Gobi can also be adapted without potatoes for a sensational Gobi Matar, an equally delicious yet low-fat carb-free version of the original.

Gobi Matar 

Serves 2 

1/3 cauliflower 

2 tbsp vegetable oil 

1/8 tsp asafoetida 

2 tsp black mustard seeds 

12-16 kari leaves 

1/2 cup peas, fresh or frozen 

1/4 tsp turmeric 

1/8 tsp salt, or to taste 

Separate the cauliflower into small florets. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/4 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to medium-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through. Serve immediately.