Gobi Matar Masala Recipe - Gobi Matar Masala Spicy Curry
Prepare Gobhi Matar Masala whenever you feel like eating some spicy dish. This recipe is a blend of desi spices and cauliflower. I am sure you will definitely like it. Lets make Gobi Matar Spicy Curry today for the lunch.
इस रेसिपी को हिन्दी में पढिये - Gobi Matar Masala Recipe in Hindi
Ingredients for Gobi Matar Masala
- Cauliflower - 400 gms. (1 medium sized)
- Green peas - 1 cup.
- Tomato - 2-3
- Green chilli - 1-2
- Ginger - 1/2 inch long piece.
- Peanut - 1 table spoon.
- Oil - 1-2 table spoon.
- Heeng - 1 pinch (optional)
- Cumin seeds - 1/4 tea spoon.
- Turmeric powder - 1/4 tea spoon.
- Coriander powder - 1 1/2 tea spoon.
- Salt - 3/4 tea spoon (or according to the taste)
- Sugar - 1/2 tea spoon.
- Red chilli powder - less than 1/4 tea spoon.
- Garam Masala - less than 1/4 tea spoon.
- Coriander leaves - 1 table spoon (chopped)
Method - How to make Gobi Matar Masala
Cut the cauliflower into big pieces. Put salt in a luke warm water along with cauliflower pieces and leave it for 10 minutes. Now strain the water and wash the pieces with fresh plain water twice.
Wash the tomatoes and cut into big pieces. Separate the stems from the green chilli. Peel the ginger and wash it. Now put all the ingredients into the mixer along with peanuts and prepare the masala.
Heat oil in a pan and put heeng, cumin seeds into t. Let them splutter and then add turmeric powder, coriander powder, tomato paste to it. Stir the masala to mix well. Roast the masala until the oil starts to float at the top of the masala. पा
Roast the masala and put cauliflower pieces and peas into it. Roast it for another 2 minutes and put 1/2 cup water, salt and red chilli powder into it. Cover the pan and cook the recipe for 6-7 minutes on low flame. Open the lid and check whether the peas and cauliflower have become tender or not. If the cauliflower is not yet tender, then stir it again with the spoon and pour 1-2 table spoon water into it. Cover the recipe and cook it again for 2-3 minutes. Make sure that the cauliflower and peas do not turn too soft. Open the lid and put garam masala and coriander leaves into it. Mix them well.
How to make the Recipe quickly.
To make the recipe quickly use both the flames of the stove. Take a pan and put cauliflower, peas, salt and water in t. Pour enough water that all the ingredients gets totally dipped into it and put it over the stove to boil. Take another pan and put it over the flame. Pour oil and heat it. Put cumin seeds, heeng into it. Once the cumin seeds turns brown put turmeric powder, coriander powder and tomato paste into it. Roast the masala until the oil starts to float at the top of it. Now check the other pan and do not let the vegetables get too soft. Put all the vegetables along with water into the other pan and mix them well with the masala. Put red chilli powder, garam masala, sugar and coriander leaves in the pan and mix well. Cook the recipe for another 2-3 minutes. In this way within 15-20 minutes your recipe will get ready.
Gobi Matar Masala is ready. Take it out in a bowl and garnish with coriander leaves. Serve with nann, chapati and parantha.
If you want to add onion in the recipe, then chop 1-2 onion and mix it along with the tomato masala to form a paste. Roast the masala as stated above and prepare the recipe.
- The preparation is for 4 people.
- Time taken - 25 minutes.
I have made this recipe 3-4 times and all the times I made it without the ginger element. It came out real well & tasty and automatically became a "Jain" version - without garlic, onion, ginger...taste wise, everyone who ate it went ga-ga over the dish.