Name: Adraki Gobhi–Matar (Soft)
Yield: 4 servings
Ingredients: Cauliflower — 1 small head, small florets (400 g); Green peas, fresh — ¾ cup (120 g); Potato — 1 small, diced (optional) (100 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 1 tbsp julienne + grated (15 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1½ tsp coriander powder (3 g); Sattvic garam masala (no onion-garlic) — ¼ tsp sattvic garam masala (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Water — ⅓ cup (80 ml); Coriander leaves — 2 tbsp (10 g)

Serves: 4
Portion: 1 katori (≈130 g)
Time: Cook 25 min
Texture: Soft
Season: WinterFebruary
Dosha: Vata
Pitta
Kapha
Ginger & hing counter Vata of cauliflower

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Cauliflower	1 small head, small florets	400 g	2000 g
Green peas, fresh	¾ cup	120 g	600 g
Potato	1 small, diced (optional)	100 g	500 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	1 tbsp julienne + grated	15 g	75 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1½ tsp coriander powder	3 g	15 g
Sattvic garam masala (no onion-garlic)	¼ tsp sattvic garam masala	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Water	⅓ cup	80 ml	400 ml
Coriander leaves	2 tbsp	10 g	50 g

Method

How to cook it

Step 1: Blanch florets in hot salted water 3 minutes; drain.
Step 2: Heat ghee; add cumin, hing and ginger.
Step 3: Add turmeric and coriander powder, then cauliflower, peas and potato; toss well.
Step 4: Add water, cover and cook on low 12 minutes until tender.
Step 5: Finish with garam masala and coriander leaves.