Cauliflower and tomato masala with peas (Gobi matar) from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute flatbread for cooked rice.

  • MariaSwe on March 26, 2023

    I wasn't crazy about this. Despite all the spices it came out somewhat flat and lacked depth of flavour. What I really missed was onions! Most Indian dishes start by having you sauté at least one onion and I think it adds so much texture to the sauce. It was easy enough to make, but I will probably not make again.

  • dichohecho on March 12, 2019

    I scaled the recipe to match the weight of my puny English cauliflower and it worked well. I would endorse the extra step of browning the cauliflower before proceeding with the rest of the recipe. I had a dim moment and cut all the cauliflower very small so it cooked faster than specified but it worked out fine. You need a pan with a lid - I started using my wok before realising this and ended up using a baking sheet as a makeshift lid.

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