Gobi matar curry recipe

Chop the cauliflower into small florets and green chili into tiny pieces. Note: To maximize the amount of sulforaphane produced in the cauliflower florets, chop the cauliflower and keep it aside for at least 40 minutes or sprinkle a pinch of mustard powder on the chopped pieces, mix well and keep them aside for 10 minutes.

Heat oil in a nonstick pan and add cumin seeds, mustard seeds, turmeric, ginger-garlic paste. Once the seeds start spluttering, add green chili pieces and chopped cauliflower florets. Mix well and close the lid. Cook for at least 15 minutes, while stirring occasionally. After the cauliflower florets are half cooked, add the fresh peas, salt, red chili powder and cook for 15 more minutes.

Serve the curry with steamed rice or roti.