Cauliflower Matar Bhurji Recipe

Karthika Gopalakrishnan
Cauliflower Matar Bhurji Recipe
177 ratings.

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

  1. Sweet Corn Poriyal Recipe
  2. Awadhi Style Karela Ka Dulma Recipe
  3. Dahi Suran Ki Sabzi Recipe

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

35 M

Total in

45 M

Makes:

3 Servings

Ingredients

  • 1 Cauliflower (gobi)
  • 1 cup Green peas (Matar)
  • 1 Onion , chopped finely
  • 1 Tomato , chopped finely
  • 3 Green Chillies
  • 1 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1-1/2 tablespoon Cooking oil
  • Salt , as required
  • Coriander (Dhania) Leaves , for garnish

How to make Cauliflower Matar Bhurji Recipe

  1. 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

  2. Drain the water from the florets and grate them into fine pieces. Else process them in a food processor to get finely grated pieces

  3. Heat half tablespoon oil in a kadai over medium heat

  4. Add grated cauliflower and fry them for about 5 minutes, until water is absorbed from the florets. Set them aside

  5. In a Kadai, add oil and finely chopped onions.

  6. Cook them until they become transparent; Add ginger garlic paste and mix them well with the onions

  7. Add tomato pieces and cook until they become mushy

  8. Add peas, turmeric powder, red chili powder and required amount of salt

  9. Cook them for about 5 minutes until spice powders are mixed well with peas

  10. Add cauliflower with peas mixture and combine them well

  11. Close the lid and cook for about until the grated florets are cooked

  12. Don’t overcook cauliflower as they become soggy.

  13. Sprinkle garam masala powder over the bhurji and toss them well.

  14. Switch off the flame and allow them to cool down

  15. Serve Cauliflower Bhurji with Matar along with Boondi Raita and Phulkas for a weekday lunch.

Karthika Gopalakrishnan

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Last Modified On Wednesday, 14 December 2016 15:45
     
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