Hermits Rock

Go to content Go to navigation

Cauliflower 1

I got the name of the dish wrong: It’s Gobhi Matar Rasedar (Gobhi—Cauliflower; Matar—Green peas; Rasedar—?). Here is Sahni’s recipe:

This dish, with its bright contrasting colors and lovely bouquet of fresh herbs, is a spectacular entree. For the cauliflower, peas, and potatoes, you may substitute green peppers, green beans, zucchini and/or mushrooms. The consistency of the dish should be like thin vegetable soup, with the vegetables cooked until soft. Stir carefully so that fragile pieces of cauliflower and potato do not break….

For 6–8 persons

Amount Ingredient Notes
1 small head cauliflower (about 1–1¼ pounds)  
2 medium-sized potatoes (about ½ pound)  
½ cup usli ghee, or light vegetable oil [the vegetable oil works fine]
2 teaspoons cumin seeds  
1 teaspoon ground cumin  
2 tablespoons ground coriander [I ran out and used a makeshift mortar & pestle to crush a bunch of coriander seeds. Grinding is definitely the way to go!]
1 teaspoon turmeric  
½–1 teaspoon red pepper [cayenne; this one may be varied a lot]
1½ cups shelled fresh green peas, or 1 ten-ounce package frozen peas, defrosted  
1½ cups pureed or finely chopped fresh ripe tomatoes, or ¾ cup canned tomato puree [the puree will make the sauce red]
4 teaspoons Kosher salt [I would try cutting this to 3, maybe 2]
3 tablespoons finely chopped fresh coriander leaves (or substitute 1½ tablespoons dry coriander leaves [this is for garnish; we didn’t have any and didn’t use it]

  1. Wash cauliflower in running cold water. Break or cut it into about 1½-inch flowerets. Peel the central stem, and cut into ¼-inch thin slices.
  2. Peel the potatoes, and cut each into 6 pieces.
  3. Measure out all spices and place them, and all the vegetables, right next to the stove.
  4. Heat the ghee over medium-high heat in a deep heavy-bottomed pan,. When the fat is hot, add cumin seeds, and fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, all at once, stir for a moment, and immediately add cauliflower, potatoes,a nd fresh green peas (if you are using frozen peas, do not add them yet). Fry, stirring constantly, until the vegetables begin to sear a bit (about 5 minutes). Add tomato puree, and continue frying until the puree thickens and the fat begins to separate from the sauce (about 3 minutes). Add 3 cups boiling water along with the salt. [My emphasis: I almost missed the boiling.] Reduce heat and simmer the vegetables, covered, until they are tender and cooked through (about 15 minutes). If you are using frozen peas, add them now, and continue cooking for an additional 5 minutes. Turn off heat. Check for salt, and serve sprinkled with chopped coriander leaves.

Note: This dish must be served in small bowls [big bowls are fine for us fat Americans], such as katoori, since its consistency is much like a minestrone with the vegetables cut into large chunks. Traditionally, a little vegetable shortening or ghee (about 2–3 tablespoons) is poured over the dish before sprinkling coriander leaves. This, in addition to enhancing and enriching the flavors, makes the dish taste mellow and subtle. It may be prepared ahead and refirigerated for up to 4 days. It also freezes well. Defrost thoroughly before reheating. To reheat, gently simmer over low heat until it comes to a boil. Taste, and if necessary add salt. To perk up flavors, add a little ground roasted cumin seed and chopped coriander leaves before serving.

 

Comments

uuhhh, that would be potatoes

aloo is potatoes in the restaurants I eat.

you are right… it’s gotta be the name of the curry

If you’d consulted the glossary in the back of the book, G, you would have seen that rasedar means “vegetables in thin gravy.” Soup. Kay?

And there you go.