Cauliflower Bhurji with Matar is prepared by cooking grated cauliflower with peas and spices. They serve as great accompaniment for rice and is a modern twist to the traditional cauliflower fry. Ensure grated cauliflower are not over fried to avoid them from becoming soggy. This bhurji can be used as stuffing for roti/chapatti and can be packed for travel. They are a perfect recipe to be packed for kids lunch box.
Serve Cauliflower Bhurji with Matar along with Boondi Raita and Phulkas for a weekday lunch.
If you like this recipe, you can also try other Dry Vegetable recipes such as
Cooks in 35 M
Total in 45 M
To begin with the Cauliflower Matar Bhurji Recipe first, bring water to boil in a pot. Add cauliflower florets in boiling water and keep aside for 10 minutes
Drain the water from the florets and grate them into fine pieces. Else process them in a food processor to get finely grated pieces
Heat half tablespoon oil in a kadai over medium heat
Add grated cauliflower and fry them for about 5 minutes, until water is absorbed from the florets. Set them aside
In a Kadai, add oil and finely chopped onions.
Cook them until they become transparent; Add ginger garlic paste and mix them well with the onions
Add tomato pieces and cook until they become mushy
Add peas, turmeric powder, red chili powder and required amount of salt
Cook them for about 5 minutes until spice powders are mixed well with peas
Add cauliflower with peas mixture and combine them well
Close the lid and cook for about until the grated florets are cooked
Don’t overcook cauliflower as they become soggy.
Sprinkle garam masala powder over the bhurji and toss them well.
Switch off the flame and allow them to cool down
Serve Cauliflower Bhurji with Matar along with Boondi Raita and Phulkas for a weekday lunch.