Peppery Gobi Matar 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Oct 2, 2013

Cathal Armstrong, chef and co-owner of Restaurant Eve in Old Town, features a Cauliflower With Toasted Garlic and Black Pepper recipe in his forthcoming cookbook. He simply sautes cauliflower until golden brown, then adds loads of thinly sliced garlic and freshly ground black pepper.

This recipe takes it a step further, ratcheting up the heat to mimic the Indian dish gobi (cauliflower) matar (peas).

Make Ahead: The dish can be prepared an hour in advance and held in a warm oven, but it is best when cooked just before serving.

Servings: 6
  • 3 tablespoons canola oil
  • 1 small head (1 pound) cauliflower (outer leaves removed), broken into 1 1/2-inch florets
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon best-quality curry powder
  • 12 cloves garlic, thinly sliced
  • 1-inch piece peeled fresh ginger root, minced (4 teaspoons)
  • 1 serrano chili pepper, thinly sliced (unseeded)
  • 1 teaspoon freshly ground black pepper
  • 1 cup fresh peas (may substitute 1 cup frozen peas, plunged into hot water, then drained)


Heat the oil in large saute pan over medium-high heat. Once the oil shimmers, add the cauliflower florets and salt; cook for about 15 minutes, stirring often, until the florets are nicely browned on all sides.

Make a well in the center of the pan; add the butter there. Once it has melted, stir the curry powder into the butter; cook for several seconds, then add the garlic, ginger, serrano pepper, black pepper and peas. Cook for 2 minutes, stirring frequently to coat and incorporate.

Serve immediately.

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Recipe Source

From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn.

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