Gobhi Sem Matar - Recipe for Cauliflower, Broad Beans and Green Peas - 30 Jan 16

30 Jan 2016  Vrindavan, India

Category: Recipes

Gobhi Sem Matar

Today I want to write a recipe for a dish which is a mix of three vegetables: cauliflower, broad beans and green peas. Together this makes ‘Gobhi Sem Matar’, a delicious combination!

Gobhi Sem Matar - Cauliflower, Broad Beans and Green Peas

Try a new combination of vegetables for lovers of cauliflower in all its variations!

How long does it take to prepare Gobhi Sem Matar?

Preparation Time:
Cooking Time:
Total Time:

Ingredients

500 g Cauliflower
250 g Broad Beans
250 g Green Peas
500 g Tomatoes
2 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Garam Masala
1 tsp Coriander
1/2 tsp Turmeric

Coriander leaves for decoration

How to prepare Gobhi Sem Matar

As usual, you need to start with the preparation of the vegetables. Peel the green peas, if you have to. Wash cauliflower, beans and tomatoes and cut beans and tomatoes in small pieces while you cut the cauliflower into small florets.

Heat up the oil in a deep pan or wok. When it is hot, add cumin, garam masala, coriander and turmeric into the oil and stir, so that the spices don’t burn. Once they have developed their aroma, you can add the tomato pieces into the pan. Stir and let them get hot and a little bit cooked in the pan.

Once the tomatoes are soft, which you can check by pressing onto the tomatoes with a wooden cooking spoon, you can add the green peas. Stir, so that the spices, tomatoes and green peas get mixed well. Place a lid on top of the pan and let it get cooked at medium heat for the next five minutes.

Now you can add the pieces of the broad beans, mix and then again place the lid on top of the pan, leaving it all again for another five minutes. After this, add the cauliflower florets and once more place the lid on for another ten minutes.

Now you can take the lid off, stir and let the mixture cook with open lid for another five minutes. Finally, you can take your vegetable off the stove and decorate it with coriander leaves.

Enjoy!

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Swami Balendu

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