GOBI MATAR

GOBI MATAR

INGREDIENTS

Onion – 2

Tomatoes – 3 (medium size)

Gobi/cauliflower – 2 cups (cut into medium size flowers)

Peas – fresh/frozen/dried – 1 cup

Ginger – 1 inch piece

Garlic pods – 10 – 12

Pepper – 1 tsp

Cinnamon – 2 small pieces

Cloves – 3 to 4

Red chillies – 4 to 6

Fennel seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – few

Bay leaf – 1

Cashews – 10 to 12

Salt – to taste

Oil/butter – 3 tbsp

Red chilly powder – 1 tsp

Garam masala – 1 tsp

Turmeric powder – ¼ tsp

Coriander leaves – to garnish

PROCEDURE

Boil gobi in water along with turmeric powder and little salt till tender but not mushy.

If using dried peas the soak for 4 to 6 hours and cook in a cooker for 2 whistles with little salt and water.

Drain the gobi and peas completely and set aside.

Heat a pan add 1 tbsp of oil/butter and the whole spices. Red chilly, pepper, cloves,cinnamon and fennel seeds.

Add the chopped onions and fry till it changes colour and become transparent.

Add ginger and garlic and fry for a minute.

Add chopped tomatoes and sauté well till it turns mushy and dries up.

Add cashews and fry for a minute and take off the flame.

Let it cool.

Grind to a smooth paste.

Heat a pan add the rest of the oil/butter and add cumin seeds, bay leaf and curry leaves. Let it splutter.

Add the ground paste and fry till the oil seperates from it.

Add red chilly powder, garam masala powder and salt .

Fry for a minute and add needed water as per your needed consistency.

Add strained gobi and peas.

Let it simmer for 5 to 10 mins.

Serve hot with roti, naan or phulkas garnished with coriander.