Sunday, July 15, 2012

Go Go Gobi Matar

Hope your taste buds are prepared for a serious kick of flavor because this curry recipe is PACKED with flavor! Indian Food has been among my favorite cuisines since I was little, but I really hadn't experimented with cooking Indian dishes until a year ago. The nice thing about Indian Food is it's highly reliant on spices which makes it flavor-packed without adding excessive calories (unless, of course, you go for the cream-based sauces!) Anyway, one of my favorite Indian dishes has always been  a cauliflower and pea curry, so I decided to experiment with some different spices and make my own version of Gobi Matar (Pea and Cauliflower curry)- and I was even feelin' frisky, so I decided to add some spinach and mushrooms too! Another nice thing about these recipes is you can also make as much or as little as you'd like with whatever veggies you'd like. If you use a lot of veggies, just double the spices to account for the higher volume of veggies!

Gobi Matar:

1 small head of cauliflower chopped and parboiled
1/2 cup of peas
6-8 mushrooms (or more if you'd like)
1 cup chopped spinach (or more or less)
1 small tomato chopped

3 cloves of garlic minced
2 t fresh ginger minced

1 t mustard seed
1 t cumin seed

Spice Mix:
1/2 t coriander
1/2 t cumin
1 tumeric
1/2 t cayenne pepper
1/2 t onion powder
1/2 t garlic powder

(optional: a pinch of salt to enhance the flavor)

To start, get your spice mix together so it is ready to dump in when you need it. To start the cooking process, spray the bottom of your pot generously with nonstick cooking spray and let the oil get hot (I use coconut oil spray which is exceptionally yummy with Indian food!). Add the mustard and cumin seeds and let cook until they begin to crackle, but be careful that they don't burn. Then, add your ginger and garlic and let cook for a few minutes. Next, add your spice blend, mushrooms, and cauliflower along with a little bit of water- you will need to periodically add water just to keep your pot from burning. Add the chopped tomatoes and let simmer until the cauliflower has softened. Then, add your peas and allow them to soften. Finally, add the spinach and cook just long enough for the spinach to cook through- you don't want to leave it for too long because it will get bitter.

Note: I am not specifying cooking times because it will depend on your stove as well as how much of each veggie you decide to use! Pin It

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