Adraki Gobi Gajar Mattar – Cauliflower Carrots and Peas saute with Cumin seeds and Ginger. Vegan Glutenfree Recipe



A quick Indian side today. Cauliflower, carrots and peas saute with ginger and cumin. Cumin seeds and finely chopped ginger are roasted in a little oil, then cauliflower and carrots and peas are cooked till tender.
We served this with some simple Mung Bean Dal, flatbread, pickle, onion and cucumber salad.

Pardon the pictures.. thats the leftovers. Everyone ate the good looking cauliflower florets 😉
Want to see more of what we have been gorging on lately with Mom around, check out my Instagram feed.

Mom loves simple Indian Subzi (veggie saute/stir fry) with a whole spice or two. She keeps changing up the spice(fennel, mustard, coriander or caraway seeds) and combines it with other flavors(ginger, garlic, chili etc) to make a variation of the same veggie side. This one can be changed up to taste with different spices, tempering and flavor combinations.

More Dry Veggie dishes here. 

Random house blabber. We have about 30 windows in the new house. And almost all need some shades or blinds. Me Beats head on one of the windows. The to-do list is never ending. We are trying to keep this house green and plant-based as much as possible. It is an effort to find all eco friendly, non toxic, plant based options for things that keep coming up, but we will get there. It might take a bit longer. One step at a time. Any suggestions for some eco and wallet friendly window treatments and shelving solutions(need multiple shelves for the clothes closet and my studio room) will be very appreciated:)

Adraki Gobi Gajar Mattar – Cauliflower Carrots and Peas saute with Cumin seeds and Ginger
Allergy Information: Free of Dairy, egg, corn, soy, nut, yeast, grain.

2 teaspoons oil
1 teaspoon cumin seeds
2-3 Tablespoons finely chopped or grated ginger
1 green chili finely chopped or chili flakes to taste
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 head of Cauliflower chopped into small florets
3/4 cup chopped Carrots
1/2 cup peas
In a large pan, heat on oil on medium high.
Add cumin seeds and roast until fragrant. Reduce heat to medium.
Add ginger and chili and cook for 2-3 minutes until chili is golden.
Add cauliflower and carrots, cover and cook for 5 minutes.
Add peas, salt, turmeric and mix well. Reduce heat to low, cover and cook until cauliflower is tender. 15 to 20 minutes.
Serve hot topped with chopped cilantro.

This veggie side is being shared at Allergy Free wednesdays, Slightly Indulgent Tuesdays, Ricki’s wellness weekend.

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  1. says

    I love the colorful simplicity of this dish! It’s nice to have recipes like that up one’s sleeve in the summer when we’re all busy with other things.

    Good luck with the window dressings!

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