Friday, December 16, 2016



Gobhi Matar, a vegetarian dish made of cauliflower (phoolgobhi ) and green peas (matar)  is an old favourite in most of our homes. Can you imagine this traditional dish being given an interesting twist?

This is what attracted me to Schezwan Gobhi Matar in Food Food TV.  I have adapted this from Master Chef Sanjeev Kapoor's recipe in which this dish is given an Indian-Chinese touch by using Schezwan Chutney, a key ingredient in many Chinese dishes.

I was very keen on trying it out and I am glad I did because it tasted great both with fried rice and with rotis. We loved the spice level but if you prefer your dishes to be more mild, you can reduce the Schzewan Chutney and the Green Chillies.


  • Gobhi (Cauliflower), medium-sized, 1/2
  • Matar (Green Peas), frozen, 1 cup
  • Ching's Schezwan Chutney, 4 tbsp, or to taste
  • Asafoetida, 1/4 tsp
  • Ginger, finely chopped, 2 tsp
  • Green Chillies, chopped. 2
  • Lemon Juice, from half a lemon
  • Oil, 1 tbsp
  • Salt, to taste
  • Fresh Coriander Leaves, roughly chopped, a few sprigs


Break the cauliflower into florets. Place the florets in salt water with a little turmeric powder for about 5 minutes to get rid of impurities. Wash the florets and keep aside.
Heat oil in a non-stick wok and when it is hot add the asafoetida, followed by the finely chopped ginger and the chopped green chillies
Saute for about a minute
To this add the cauliflower florets and the frozen green peas and mix well
Next add the Schezwan Chutney and mix well
Add 3/4 cup of water, mix and cook till the cauliflower florets get done and the excess water evaporates to make a semi-dry dish. Take care that the cauliflower florets are not overcooked.
Now add the lemon juice and mix well
Finally, garnish with roughly chopped coriander leaves
Serve hot with fried rice or rotis

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