Cauliflower and Peas Recipe – Authentic Indian Aloo Gobi Style

Last Updated on 4 months by Neha Deshmukh

Cauliflower and Peas Recipe – Authentic Indian Aloo Gobi Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful, and relatively easy Indian dish to whip up. This Cauliflower and Peas recipe (often enjoyed in a style similar to Aloo Gobi – potato and cauliflower) is exactly that. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. I’m so excited to share it with you!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with flavor thanks to a beautiful blend of spices, it’s wonderfully satisfying, and it’s surprisingly simple to make. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a weeknight dinner, a potluck, or even a festive meal. You’ll absolutely love how easily it comes together.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 450-500 grams cauliflower, cut into florets
• 0.75-1 cup green peas
• 2-3 tablespoons oil
• 1 inch cinnamon stick
• 2-3 cloves
• 0.5 teaspoon caraway seeds (shahi jeera)
• 0.5 star anise
• 4-5 black peppercorns
• 1 small bay leaf
• 2 medium onions, finely chopped
• 2-3 green chilies, slit (adjust to your spice preference!)
• 1 inch ginger, grated
• 1-1.25 teaspoon garlic, minced
• 3 small tomatoes, chopped
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.25 teaspoon garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cauliflower Selection & Preparation

Choose a cauliflower that feels heavy for its size, with tightly packed florets. If you’re worried about tiny insects hiding within, blanching the florets in hot, salted water for 15-20 minutes is a great idea. Just drain them well afterwards.

The Significance of Shahi Jeera (Caraway Seeds)

Don’t skip the shahi jeera (caraway seeds)! They have a slightly different flavor profile than regular cumin – a little more aromatic and citrusy. They really elevate the dish. If you absolutely can’t find them, you can substitute with regular cumin seeds, but try to find the shahi jeera if possible!

Regional Variations in Spice Levels

Indian cooking is all about personal preference. Spice levels vary hugely from region to region, and even family to family! Feel free to adjust the amount of green chilies and red chili powder to suit your taste.

Using Fresh vs. Frozen Peas

Both fresh and frozen peas work beautifully in this recipe. If using frozen, there’s no need to thaw them beforehand – just add them directly to the pan. I often use frozen for convenience, and you honestly can’t tell the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you’re blanching your cauliflower, do that now. Boil the florets in hot, salted water for 15-20 minutes, then drain and set aside. Boil the green peas until tender, then drain and set aside.
2. Heat the oil in a large pan or pot over medium heat. Add the cinnamon stick, cloves, caraway seeds, star anise, peppercorns, and bay leaf. Let them sizzle for about a minute – this is where the magic begins!
3. Add the chopped onions, slit green chilies, grated ginger, and minced garlic. Sauté until the onions turn a lovely golden brown. This usually takes about 5-7 minutes.
4. Now, stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil starts to separate from the masala – this is a sign that the spices are nicely roasted.
5. Add the blanched cauliflower florets to the pan. Mix well to ensure they’re coated in all that delicious masala.
6. Here’s a little trick my grandmother taught me: add about half a cup of water to the pan, then cover it with a lid. The steam will help the cauliflower cook through beautifully. Cook on medium heat, stirring occasionally, until the cauliflower is tender.
7. Add the cooked peas and garam masala powder. Cover the pan again and cook for another 7-10 minutes on low heat, allowing the flavors to meld together.
8. Finally, remove the lid and cook briefly to evaporate any excess moisture if needed. You want a nice, dry sabzi (vegetable dish).
9. Garnish with fresh coriander or mint leaves. Serve hot with chapati, roti, or rice.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the cauliflower in batches to ensure it cooks evenly.
• Keep stirring! This prevents sticking and ensures everything cooks properly.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies and red chili powder. For a spicier kick, add more of both! My friend loves to add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Navratri and Diwali, as it doesn’t contain onion or garlic (you can omit them if following strict fasting rules).

Serving Suggestions

This Cauliflower and Peas dish is incredibly versatile. It’s fantastic with:

• Warm chapati or roti
• Steaming basmati rice
• A side of raita (yogurt dip)
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

• Can I use frozen cauliflower for this recipe? Absolutely! It’s a great time-saver.
• How can I prevent the cauliflower from becoming mushy? Don’t overcook it! Keep an eye on it and stop cooking when it’s tender-crisp.
• What is the best way to adjust the spice level? Start with less chili powder and green chilies, and add more to taste.
• Can this dish be made ahead of time? Yes, you can make it a day ahead. The flavors actually develop even more overnight!
• What is the difference between regular cumin seeds and caraway seeds (shahi jeera)? Shahi jeera has a more aromatic, slightly citrusy flavor compared to the earthy flavor of regular cumin.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!