Cauliflower Peas curry || Dry Gobi Matar ki Sabji

I am sure many people love to have this Cauliflower peas curry. This is a humble North Indian dry curry with two top favorite winter veggies Cauliflower and green peas. We love both gobi and matar at our home. So during the winter season I love to cook with these two vegetables often. I especially make this dry curry for quick meals. This is a very easy recipe without onion garlic that we can serve with rice or chapatis / rotis.

Ingredients

1. Cauliflower floaters - 2 cups
2. Green peas - 1/2 cup
3. Chilli powder - 1/2 tsp or as per taste
4. Ginger paste - 1/2 tsp
5. Salt to taste
6. Turmeric powder 1/4 tsp
7. Oil - 2 tsp
8. Cumin seeds - 1/4 tsp
9. Green chillies - 2-3
10. Ghee - 1 tsp
11. Coriander leaves - for garnishing

Process

1. To start with, blanch green peas and cauliflower for 3-4 minutes, drain and keep aside.
2. In a pan heat oil and temper cumin seeds and add blanched veggies and saute for a minute.
3. Season with salt, ginger paste and other spices (mentioned in the ingredient list), and green chillies. Mix well and cook for 3-4 minutes. Then cover the pan and cook in medium flame for 7-8 minutes or till done. Lastly add ghee and keep the pan covered for a minute.
4. Before serving sprinkle chopped coriander leaves (optional) and serve hot.

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, shredded beetroots and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Beetroot - 1 
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving.