Cauliflower and Peas sukhi subzi/stir fry to be served with rotis or rice. Step by step instruction on Flash cooking technique of vegetables. Cook any veggie in less than 5 minutes with this technique.
If there is an One Pot One Shot technique that I don’t mind shouting from the roof top it is – Flash cooking of vegetables. What is flash cooking? It is a technique of pressure cooking vegetables in the highest possible heat in the shortest possible time with/without water. This way the veggies are cooked perfectly (not to a mush), maximum nutrients are retained/sealed and the colors are unbelievable and addictive. You can put together poriyals, stir-frys, sukhi sabzis in the most healthiest way in less than 5 minutes using this technique. Its a boon isn’t it !
Before you start with the recipe, perform this little test on your cooker: Use a 2 or 3 liter Indian whistling cooker. 2. Add 1/4C (60ml) water to your cooker and cook on high heat. Check if you get a long and loud whistle in 1 to 2 minutes. If your timing is less than 1 minute, decrease heat. If it is over 2 minutes, increase heat. Now you are all set to flash cook the vegetables.
Today, the recipe I am sharing is my quick go to recipe for rotis. I quickly put this together whenever I want to serve a quick lunch or dinner. Once I learnt this way of cooking vegetables, there has been no turning back. Honestly, I don’t remember how I used to cook vegetables before this.
First, cut the cauliflower florets into medium size chunks. Clean the florets by dunking the florets in salted hot water for 2-3 minutes and drain. For this recipe I used one full cauliflower which yielded 5 cups of florets. In a mixing bowl, add the cauliflower florets and 1/4 cup of frozen or fresh peas.
In a smaller bowl, create a spice mix using 1 teaspoon grated ginger, 2 teaspoons of coriander powder, 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp amchur powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder and 1.5 tsp salt (or to taste). Add 2-3 teaspoons of water and create a spice paste.
Add this spice paste to the vegetables along with 3 teaspoons of cooking oil and mix thoroughly coating all the cauliflower florets. Now, your vegetables are ready for flash cooking. Optionally, you can do this preparatory work the previous night/day and store it in a air tight container in the fridge. This marination will help the spices give deeper flavors.
Take a 2 or 3 liter pressure cooker, add 2 tablespoons of water. Don’t skip this step as this water will help to create enough steam to cook the vegetables.
Layer the vegetables in the cooker evenly.
Cover the cooker and fix the whistle on top. Now, put the cooker on a gas stove or induction stove. If it is an induction stove, set the heat setting at 900w. If you are using a gas stove set the heat at med-high heat. Now cook until 2 whistles. This would approximately take 4-5 minutes. Go by whistle. After 2 whistles, switch off the heat source and release the pressure manually.To release pressure manually, gently lift up the cooker whistle with a spoon or fork until all the steam is let out. Do not force open the cooker without release all of the pressure.
You will see perfectly cooked cauliflower florets that retain shape. No mush at all. If you would like to give it a quick stir fry on a pan with a teaspoon of oil/tadka, you can chose to do that too. Normally, I don’t. Gobi mattar subzi is ready to be served with roti or rice.