While I was preparing this gobi matar masala (spicy cauliflowers with peas) last night I wondered why this recipe is not yet on my blog! Some variation of this cauliflower dish is very often made at our place. Come to think about it, very few of my everyday I-am-so-tired-so-let-me-whip-up-something-fast recipes are on this blog. I suppose because they are so simple and common-place that subconsciously I might not have thought of them as blog-worthy (this is one question we have often come to ponder as a family now a days -- is the dish blog-worthy? :)) but thats an unfair disadvantage to the simple everyday go-to recipes of every food blogger, right. So here it is, finally, it sure is simple, it sure is everyday, but by no means any the less tastier!
The recipe is very flexible and this is usually a kitchen sink sabji for me. If I have tomatoes I'll add them instead of red bell peppers; if I have mushrooms I'll add some, if not, I'll skip; if I feel like I'll add garam masala or I'll skip that too; the gist is that the sabji is equally tasty even with just cauliflowers, potatoes, peas along-with the spices and the aromatics.
The recipe is very flexible and this is usually a kitchen sink sabji for me. If I have tomatoes I'll add them instead of red bell peppers; if I have mushrooms I'll add some, if not, I'll skip; if I feel like I'll add garam masala or I'll skip that too; the gist is that the sabji is equally tasty even with just cauliflowers, potatoes, peas along-with the spices and the aromatics.
The dish takes not more than half an hour to make from start to finish making it an ideal weeknight meal. We usually eat it with some whole-wheat pita breads or chapati and a cool yogurt mint raita which my husband prepares in a jiffy.
