Ah,, the winter,, and the abundance of seasonal vegetables. This Spicy Jeera Gobi is a love for my family and I make them quite often during winter. Something on the spicier side, you can have it with your Dal chowl or with some paratha and hot tea. This dish reminds me of the meal we usually had on a highway dhaba when we go for a long drive. This dish is so North Indian for us,, and during this pandemic, when we are restricted and could not have a vacation for almost a year,, it is more of a reminder of the beautiful trips we took before.
Ingredients for Spicy Jeera Gobi
- Gobi or Cauliflower – 2, medium
- Jeera / Cumin seeds – 1 tsp
- Green chili – 4, sliced
- Ginger paste – 1 tbsp
- Green peas – 1/2 cup
- Kasuri Methi – 1 tbsp
- Turmeric powder – 1 tsp
- Kashmiri chili powder – 1 tsp
- Coriander powder – 1 tsp
- Amchur Powder – a pinch
- Salt – as per taste
- Roasted Jeera / cumin powder – 1 tsp
- Coriander leaves for garnishing
- Sugar – a pinch
How to make Spicy Jeera Gobi
Cut the cauliflower into big florets. Soak them in salted water for some time.
In a deep pan, heat some oil. When it is hot, add cumin seeds and slit green chili and fry for a minutes. Make sure the masala is not burnt.
Add the kasuri methi and coriander powder with a splash of water. Fry till the oil comes out of the masala.
Add the ginger paste with a pinch of salt. after 30 seconds, add turmeric powder and kashmiri red chili powder and mix with the masalas. Fry well till the oil starts coming out of the masala.
Now add the cauliflower florets and mix with the masalas.
Fry on high heat for 3 minutes stirring frequently so that the cauliflower florets are coated with masalas.
Then reduce the heat and keep cooking over low heat with a splash of water here and there . Keep cooking till the cauliflower is cooked but not mushy. Sprinkle the amchur powder and mix well. Also, add boiled peas at this point.
Cook for 5 more minutes and adjust the seasoning. When the cauliflower is fully cooked, sprinkle the roasted jeera powder.
Add the sugar and remove from heat. Garnish with chopped coriander leaves and keep covered for 10 minutes.
Add a spoonful of ghee at the end and serve hot.
Serve with hot tawa roti or paratha.