This recipe is modified from Julie Sahni’s cookbook, Classic Indian Cooking. Her book is great for beginners to Indian cooking — she deftly explains Indian ingredients and cuisine and provides step-by-step instructions for the novice American cook. Her recipe for Gobhi Matar Rasedar (Cauliflower, Green Peas, and Potatoes in Spicy Herb Sauce) is simple, delicious and versatile. I recently sent leftovers of this dish home with a friend and they didn’t even make it to the next day!

This is an uncharacteristically onion- and garlic- free Indian dish, typical of that which the Brahmins of Kanuj in Uttar Pradesh would eat. It’s traditionally served at wedding banquets, accompanied by a stuffed bread called kachauri (I like it with nan).

For the cauliflower, peas, and potatoes, you may substitute green peppers, green beans, zucchini and/or mushrooms. I always use cauliflower, potatoes and bell pepper — and in the photo you’ll see some cooked chickpeas were thrown in, too.

For 6-8 persons

1 small head of cauliflower, broken into 1 ½ florets and central stem peeled and cut into ¼ inch slices
2-3 medium-sized potatoes, cut into 6-8 pieces each
1 bell pepper, largely diced
½ cup usli ghee (clarified Indian butter) or light vegetable oil
2 tsp. cumin seeds
1 tsp. ground cumin
2 T. ground coriander
1 tsp. turmeric
½ -1 tsp. cayenne pepper
1 ½ cups pureed canned tomatoes or finely chopped fresh ripe tomatoes
4 tsp. salt
3 T. finely chopped cilantro

Heat the ghee over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds and fry until they turn dark brown (about 20 seconds).

Add cumin powder, coriander, turmeric and cayenne pepper, all at once, stir for a moment, and immediately add cauliflower, potatoes and peppers*. Fry, stirring constantly, until the vegetables begin to sear a bit (about 5 minutes).

Add the tomato puree, and continue frying until the puree thickens and fat begins to separate from the sauce (about 3 minutes).

Add 3 cups boiling water along with the salt. Reduce heat and simmer the vegetables, covered, until they are tender and cooked through (about 15 minutes).

Turn off heat. Taste and add salt if sprinkle with chopped cilantro. Serve in bowls and an Indian bread or rice. Accompany with Mint-Cilantro Chutney and Yogurt.

May be prepared ahead and refrigerated for up to 4 days. It’s best if made a few hours ahead of time for flavors to set in.

*If you are using fresh green peas or any other fresh vegetable, add at this time as well. If you are using frozen green peas, do not add them until after you’ve added the 3 cups water — in the final five minutes of cooking.

- daphne