Gobi matar is a perfect match for phulka or chapati. But I make rarely. Because my son likes only gobi 65 and gobi Manchurian. Now let us see the recipe
Gobi Matar Ingredients:
Cauliflower - 1 medium
Fresh peas - 1 cup
Tomato - 1
Ginger garlic paste - 1 ½ tsp
Green chilli - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric Powder - ¼ tsp
Garam masala - ¼ tsp
Amchoor powder - ¼ tsp
Salt - to taste
Oil - 2 tblsp
Coriander - few
Cumin seed - ¼ tsp
Gobi Matar Method:
Cut cauliflower in to small florets and cook. Cook peas also. Grind tomato. Slit green chilli. Heat oil in a pan and add cumin seeds.
When they crackle add green chilli and ginger garlic paste and sauté till the raw smell goes off. Add Coriander powder, chilli powder and turmeric powder and stir.
Then add tomato puree and stir for a few minutes. Add cooked peas, cauliflower, little water and salt and cover the pan with a lid and cook.
Finally add amchoor powder and garam masala and mix well. Sprinkle coriander leaves and serve with phulka or chapatti.
Note:
If you want gravy thick, add little water or else add more.
Cook peas and cauliflower together with little salt.
Put cauliflower in the hot water for few minutes before cooking.
If you want you can add finely chopped onion along with green chilli.
No comments
Post a Comment