Gobi Matar Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 1 cup - cauliflower
  • 1/4 cup - peas
  • 1 - onion, finely chopped
  • 1 - tomato, pureed (use 2 if it is small sized)
  • 1 tsp - ginger garlic paste
  • 1 generous pinch - turmeric powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • 1.5 tsp - garam masala
  • salt
  • To temper:
  • 2 tbsp - oil
  • 1/2 inch piece - cinnamon
  • 1 - cloves
  • 1 tsp - fennel seeds

How to Make Gobi Matar Curry

  • Pressure cook peas for 1 whistle.
  • Cook cauliflower in a little water until soft. Drain and set aside.
  • Heat oil in a pan, temper with fennel cinnamon and cloves.
  • Then add ginger garlic paste, onions, and saute till it turns slightly brown.
  • Then add tomato puree and cook until the raw smell completely disappears.
  • Add turmeric powder, red chilli powder, garam masala, dhania powder, salt and mix well.
  • Sprinkle a little water and allow it to boil - this will be in the consistency of a gravy.
  • At this stage, add cooked cauliflower and peas.
  • Keep the lid closed for 2 mins and cook until the gravy thickens and the masalas are well blended with the vegetables.
  • Serve with any variety rice or even plain rice.
  • Recipe and Image courtesy: Sharmis Passions
  • http://www.sharmispassions.com/

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