We’re back from Belize. I took about a hundred bajillion photos, some of which are currently on flickr if you’re interested.
The trip was wonderful, but the food was not! We did just fine, however, with the help of kind waiters and lots of peanut butter and jelly sandwiches. It’s good to be back in my own kitchen, even when I’m not the one cooking; tonight I had the extra special treat of eating one of my husband’s lovely meals. I really shouldn’t hog the kitchen so much. I always love what he makes!
Here we have his recipe for gobi (cauliflower) matar (peas) masala (spicy). “Gobi matar masala” sounds better than “cauliflower peas spicy”, doesn’t it? You can also add aloo (potatoes) if you want, but it’s darn tasty with gobi as the main vegetable.
Gobi Matar Masala
Serves Three, more if you add potatoes
1 Cauliflower, chopped into bite-sized florets
1 Onion, chopped small
1/2 tsp Ginger Powder
1 tsp Powdered Cumin
1 tsp Cumin Seeds
1 tsp Coriander
1 tsp Chili Powder
2 tsp Garam Masala
1/2 tsp Turmeric
4 tsp Olive Oil
1 Can Chopped Tomatoes
1/4 Cup Water
1/2 Cup Frozen Peas
Salt to taste
Heat the oil in a large pot with a tight fitting lid. Add onion and saute until soft. Add dry spices and cook for 1 minute over medium high. Add cauliflower and tomatoes, toss to coat. Add water and bring to a simmer. Turn down heat to low and cover.
Simmer for 20-30 minutes until cauliflower is tender and liquid has reduced. Add salt to taste. Add peas, allow to defrost. Sprinkle with fresh squeezed lemon juice if desired. Garnish with fresh cilantro and serve with brown rice and/or bread. Roti or naan is nice!