I used to think that you needed some kind of meat (usually chicken) in any main dish, until I discovered how tasty the Indian vegetarian dishes are! Over the past year, I’ve bought quite a few cauliflower heads with the intention of making this dish, but until this week they all have ended up either being eaten raw in salads or with hummus, or roasted. Besides the chopping of the cauliflower head which can take some time, this is one of the fastest Indian dishes I’ve made to date and it qualifies as a quick weeknight dinner. Plus it makes lots of leftovers that reheat wonderfully for lunch! This recipe is a mix of what spices I had available and a recipe of Gobi Matar from an Indian cooking class. If you don’t have all the ingredients, I think just some ginger, garlic and hot pepper should be sufficient for a flavorful vegetarian dish. My favorite Indian food blog, My Fancy Pantry, also has a version of this dish without peas. If you love Indian food, you must check out this blog as it is full of mouthwatering Indian inspired beautifully photographed dishes!
Ingredients (serves 6):
- 1 head cauliflower, cut into chunks (I mostly cut each floret in 4)
- 2 big potatoes, peeled, cut into 1 inch cubes (mine were Russet)
- 3 Tb vegetable oil
- 2 – 3 inch piece of fresh ginger cut into 1/2 cm cubes or matchsticks (or 2 Tb ginger paste)
- 2 garlic cloves minced
- 1 jalapeño, seeded, sliced in big chunks
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tsp coriander, toasted and ground
- 1 tsp garam masala
- 1 lb frozen peas (or fresh)
- salt and pepper to taste
Heat cooking oil in a big pan (or wok) over medium heat. A pan/skillet with handles might be useful for mixing. Add cauliflower, potatoes, ginger, jalapeño, garlic and spices (leave salt and pepper to the end). Cover pan and cook until the cauliflower and potatoes are tender (~ 15 min) stirring every few minutes (this won’t be easy given the amount of veggies so shaking the pan might be a better option). One of my potatoes was a stubborn little jerk and didn’t want to get tender in this time. If this happens to you as well, add 1/2 – 1 cup water, cover the pot and cook for 15 min more. Add peas, cover and cook for a few more minutes or until the peas are cooked through. Season with salt and pepper.
Serve warm, as a side or a meal on itself.
This dish was so fast to make and didn’t have much non-active time, so unfortunately I do not have pictures of the cooking process. You just have to trust me that it isn’t hard to make 🙂 Here is another picture of the beautiful veggies to inspire you to make it:
This recipe made quite a lot, which was nice as I got to pack multiple lunches out of it. I will definitely be making this again, but maybe skipping or using a different kind of potatoes to reduce the cooking time. I loved having the bigger chunks of ginger in this! Ginger is so good especially on cold days 🙂