Gobi Adraki | Ginger Spiced Cauliflower| Gluten Free Side Dish for Rice/Roti

Hi Supermoms,

It's winter time which means more frequent meals of hot phulkas, parathas and rotis with yummy side dishes made with fresh and seasonal vegetables. These few months we get really beautiful Gobi i.e Cauliflower using which I make many delicious dishes.

One such super tasty dish is the "Gobi Adraki", a semi-gravy vegetable side dish made with fresh Cauliflowers, tomatoes, green peas and ginger. Gobi Adraki with hot phulkas or pooris, is a match made in heaven and a must try combo. Not only for roti or any flat bread, this side dish tastes great along with rice too!

It is easy to make. Do try and share your family feedback.

Gobi Adraki by Masterchefmom

Preparation time: 10 minutes

Cooking time:20-25 minutes

1 cup =250 ml cup

Ingredients:

1 medium size cauliflower

1/3 cup green peas

1 tsp ginger( grated)

3-4 large cloves of garlic ( thinly sliced)

2 green chillies (halved)

2 large tomatoes ( roughly chopped)

1/2 tsp Kashmiri Chilli powder

1 heaped tsp dhania powder

1/4 tsp garam masala

Salt to taste

For tempering:

1/2 tsp cumin seeds/jeera

2 tsp ghee or oil

For garnish:

1 tsp kasuri methi

1-2 tsp fresh cream( optional)

Handful of coriander leaves

Note : You can add thinly sliced onions . Add then after you add garlic and fry till they turn light brown. I skipped onions. You can also skip garlic if you want to make this side dish free of onions and garlic . They still taste amazing !!

Method:

Cut cauliflower into florets and soak them in hot water for 10 minutes. If you are using frozen peas, you can soak them along with the cauliflower.
Heat a pan with ghee and temper with jeera .
Add grated ginger and mix well.
Now add the thinly sliced garlic and cook till the garlic is slightly browned.
Add green chillies, chopped tomatoes, turmeric powder, red chilli powder, dhania powder and salt.
Let the tomatoes break down and turn mushy. Chef tip: Use ladle to gently press the tomatoes
Once the tomatoes are soft, add 1-1.5 cups water and allow it to come to a boil. Chef tips: You can adjust the water quantity depending upon the consistency of the gravy you prefer.
Drain the cauliflower and peas from water and add it to the adraki gravy.
Partly cover and cook for 10 minutes on medium flame. Chef tip: The cooking time of the cauliflower will vary depending upon the freshness of the vegetable. So, adjust accordingly. If like the vegetable a little crunchy, then cover for only 5 minutes and cook it on open flame for the remaining time.
Once the cauliflower is well cooked, add garam masala, kasuri methi and cream.
Garnish with coriander leaves and switch off.