Sautéed cauliflower and green peas (Gobhi hari matar sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 178) by Yamuna Devi

  • cauliflower
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, bay leaves for curry leaves, ground cayenne pepper for paprika, parsley or chervil for coriander leaves, and sour cream or cream for yogurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked whole wheat bread (Chapati); Griddle-fried whole wheat and corn bread (Makkai paratha); Crispy plantain wafers (Sada kacha kela bhaji); Pumpkin wafers (Kaddu bhaji); Sweet 'n' sour broth with cabbage and carrots (Bandhgobhi gajar shorba); Deep-fried chickpea flour pearls in creamy yogurt (Boondi raita)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, bay leaves for curry leaves, ground cayenne pepper for paprika, parsley or chervil for coriander leaves, and sour cream or cream for yogurt.

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