Gobi Mattar Masala / Cauliflower-Peas Masala

Restaurant style Gobi Mattar Masala.
Recipe Courtesy : Mallika Badrinath , I learnt this recipe from one of her books named “Vegetarian Gravies”. 
An excellent accompaniment for chappathi or Malabar Parotta.

Summary

  • Cuisine: indian
  • Yield: 8 serving
  • Course or type: main course
  • Preparation Time: 30
  • Difficulty: medium
  • Cooking Time: 20

Ingredients

1 Cauliflower
1 handful Green peas
2 Potato (optional) medium size
water
salt
1/4 tsp turmeric
For The gravy
1 handful broken cashew
1/2 cup milk
strands saffron few
3 tomato
2 onion
1 tbsp coriander seeds
1 tbsp cumin / jeera
salt
1/2 tspn Ginger-Garlic paste
1/4 tsp turmeric
1/2 tsp red chilly powder
1 tbsp garam masala
1 tbsp coriander – cumin powder
Tempering
3 tbsps oil
3 tbsps ghee
3 clove
1/2 inch cinnamon
1 bay leaf
1 star anise
Garnish
finely chopped coriander leaves
crushed kasuri methi
1 tbsp Butter

Steps

  1. Soak the cashews in warm milk with few strands of saffron for 30 minutes.
  2. Meanwhile wash the veggies , peel , cut them and boil them in water , add little salt. Either cook them in a pot or microwave them for 15 minutes.
  3. In a blender jar add the chopped  tomatoes and onions roughly  , later add rest of the ingredients (soaked cashews too, with the milk) and grind it to a smooth paste and set it aside. DO NOT ADD WATER for the paste.
  4. Take a wok / kadaai , keep it on medium heat.
  5. Add oil and ghee , temper it with the above mentioned spices.
  6. Add the ground paste to this and saute them until aromatic. This will take about 7 minutes.
  7. Now add the cooked veggies with its stock to the gravy and mix. Close the wok with a lid and allow this to boil in low heat for about 12 minutes. Stir in between.
  8. 12 minutes later remove the lid and garnish it with chopped coriander leaves , kasuri methi and Butter.

NOTE :

Add salt wisely , since we add little salt while cooking the vegetables and then we add salt while grinding for the gravy.

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