gobi matar , how to make gobi matar | gobi s
Gobi matar , how to make gobi matar | gobi s takes approximately 1 hour and 15 minutes from beginning to end. This recipe makes 4 servings with 156 calories, 5g of protein, and 8g of fat each. For $1.49 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Veg Recipes of India has 233 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of oil, chilies, cauliflower, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a side dish. With a spoonacular score of 78%, this dish is solid. aloo gobi matar , how to make aloo gobi matar curry, Gobi Matar, and tandoori gobi or gobi tikka, how to make tandoori gobi | gobi s are very similar to this recipe.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 small to medium indian bay leaf/tej patta
½ tsp caraway seeds/shah jeera
450 to 500 grams cauliflower/phool gobi or 1 medium cauliflower
2 to 3 green chillies/hari mirch or ½ to ¾ tsp finely chopped green chilies (reduce the amount of green chilies if making for kids)
1 inch cinnamon/dalchini
1 tsp coriander powder/dhania powder
some chopped mint or coriander leaves for garnish
¾ to 1 cup fresh/frozen peas/matar (check notes on when to add tender or frozen peas)
¼ tsp garam masala powder
6 to 7 medium sized garlic/lahsun or 4 to 5 large garlic, about 1 to 1.25 tsp finely chopped or minced garlic
1 inch ginger/adrak, about 1 to 1.25 tsp finely chopped or minced/grated ginger
2 green cardamoms/hari elaichi
2 to 3 tbsp oil
120 grams onion or 2 medium sized onions, about 1 cup finely chopped onions
4 to 5 black pepper/sabut kali mirch
salt as required
1 large tomato or 3 small sized tomatoes, about ¾ cup finely chopped tomatoes
¼ tsp turmeric powder/haldi
Equipment:
frying pan
Cooking instruction summary:
chop or break the cauliflower/gobi into small florets.rinse them and then blanch in hot salted water for 15 to 20 mins. drain and keep aside.first cook the peas in water till they are almost cooked. then drain and keep aside.heat oil and crackle the whole spices viz - cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).add the finely chopped onions, green chilies, ginger and garlic. saute till the onions become light brown.then add the finely chopped tomatoes.then add turmeric powder, red chili powder and coriander powder. stir and saute till the tomatoes soften and you see the oil releasing from the sides.add the blanched gobi/cauliflower florets.stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.cover with a rimmed lid in which water is added. cooking with this technique does not burn the cauliflower.also you don't need to add any water in the cauliflower. a lot of steam is formed inside the pan which helps in cooking the cauliflower.do check the veggie after a some minutes and stir. if the water dries up in the lid, then add more water.when the gobi is almost cooked, add the peas/matar and garam masala powder.stir and cover with the rimmed lid with water in it. cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.garnish gobi matar with chopped mint or coriander leaves. serve gobi matar hot or warm with chapatis or phulkas.
Step by step:
1. chop or break the cauliflower/gobi into small florets.rinse them and then blanch in hot salted water for 15 to 20 mins. drain and keep aside.first cook the peas in water till they are almost cooked. then drain and keep aside.heat oil and crackle the whole spices viz - cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).add the finely chopped onions, green chilies, ginger and garlic. saute till the onions become light brown.then add the finely chopped tomatoes.then add turmeric powder, red chili powder and coriander powder. stir and saute till the tomatoes soften and you see the oil releasing from the sides.add the blanched gobi/cauliflower florets.stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.cover with a rimmed lid in which water is added. cooking with this technique does not burn the cauliflower.also you don't need to add any water in the cauliflower. a lot of steam is formed inside the pan which helps in cooking the cauliflower.do check the veggie after a some minutes and stir. if the water dries up in the lid, then add more water.when the gobi is almost cooked, add the peas/matar and garam masala powder.stir and cover with the rimmed lid with water in it. cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.garnish gobi matar with chopped mint or coriander leaves. serve gobi matar hot or warm with chapatis or phulkas.
Nutrition Information:
covered percent of daily need
