A few years ago, I made a trip to India with my sweetie. We spent weeks traveling from the North of India to the South in complete amazement and awe of the vibrant and colorful culture there. What I remember most is the food. While my sweetie loves to explore historical sights, art, and museums, I am happy to just walk the streets, to visit the local farmers markets, and to eat. India was the perfect place to do just that.
One of the most memorable things about my trip was meeting a lovely family in Pushkar who invited us into their home to share food. While we were there, I had an impromptu cooking class from the women of the house in their one room home on a one burner stove on the floor. We made chapati, rice, and several different subjis. Subji literally means “vegetable dish.” This recipe is one that I learned to make that day: Gobi Matar. “Gobi ” is cauliflower, and “matar” is peas.
Learning to cook with Indian spices is an art.
The secret is to temper the spices in a little bit of oil until they release their flavors into the oil. It’s easy to burn them, so be mindful. Since my trip to India, I have learned to experiment with making all sorts of subji using fragrant spices. I usually serve this dish with cucumber raita made with kefir and some steamed white rice. Read HERE why I don’t eat brown rice.
For the sauce:
Katja is the author of the Savory Lotus, a food and wellness blog. She focuses on REAL, unprocessed, nutrient-dense foods to nourish the body and the mind, and is passionate about helping people simplify their journey to health. There is no “right” answer when it comes to vital living. We are all on our own journey. When not creating magic in the kitchen or researching food politics, Katja can be found trying to find time to get on her yoga mat, pulling weeds in the garden, and enjoying life at home in Northern California with her beautiful family.