Gobhi ki subzi

The 7 day recipe marathon at Nupur’s has been great fun so far. Today I’m back to work after the long weekend. So even though I have been thinking about what to cook/blog today, it’s been a crazy day and I haven’t even ventured into the kitchen yet.

Today’s entry is going to be a quick one, revived from the drafts, of an everyday dish at our home – gobhi ki subzi. I prefer stir fried dry subzi for lunch and curries for dinner. The dry subzis in Gujarat are usually made without adding any water. They’re made by just covering the kadhai with a lid. Sometimes water is poured on top of the lid so that only the water that forms by cooling the vapours is fed back to the subzi, just enough for it not to burn or get soggy by too much water.

For gobhi ki subzi (for 2 people), you’ll need -

1. 1/2 medium cauliflower, cut into medium florets
2. 1/2 cup fresh or frozen green peas
3. 1 potato, peeled and cubed (optional)
4. 1 onion, chopped
5. 1 tomato, chopped
6. 1 tbsp, ginger garlic paste
7. 1 tsp jeera (cumin seeds)
8. 1/2 tsp haldi (turmeric powder)
9. 1 tsp garam masala (I used Everest kitchen king)
10. 1 tsp of dhania powder
11. 1 tsp of jeera powder
12. 1/2 tsp of red chilly powder or to taste
13. Salt to taste
14. 1 tbsp of oil
15. A pinch of hing
16. A handful of finely chopped coriander leaves

Heat up the oil in a kadhai. Once hot add the jeera seeds. When the jeera starts spluttering, add hing and onions. Add a pinch of salt and cook till edges of the onions start to turn brown. Add turmeric powder, ginger garlic paste, green peas, cauliflower and potatoes (if using) and salt. Mix well and cover with a lid. Pour water over the lid and let it cook on low heat. If the water dries up and the vegetables are not yet cooked, pour more water on the lid. In about 15 minutes, the cauliflower and potatoes will be tender (a knife should go through easily, but it should not be limp or soggy). Then add the red chilly powder, dhania and jeera powder, garam masala and tomatoes. Cover and cook for another 3-4 minutes. Garnish with chopped coriander leaves and serve hot with phulkas.

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