Friday, March 28, 2014

GOBI MATAR MASALA

GOBI MATAR MASALA

Cauliflower and Peas must rank, I believe, amongst the most liked of Indian vegetables. These are called Gobi and Matar respectively in Hindi.

There are so many dishes made using these vegetables wherever you travel in India. Elsewhere in this blog, you will find recipes for Masala Cauliflower and Achari Gobhi, and for Green Peas Masala and Matar chi Usal. 

 I have adapted this from the recipe of one of my favourite chefs, Nisha Madhulika. We loved this  dish called Gobi Matar Masala. It turned out to be delicious with rotis.




Ingredients:
  • Gobhi ( Cauliflower), 400 gms
  • Matar (Peas), 1 cup ( fresh or frozen)
  • Tomatoes, 3
  • Green chillies, 2
  • Ginger, 1" piece
  • Cashewnuts, 10-12
  • Coriander leaves, 2-3 tbsp.
  • Cumin seeds, 1/2 tsp
  • Asafoetida, 1-2 pinches,
  • Dry Fenugreek leaves, 1 tbsp.
  • Turmeric powder, 1/4 tsp
  • Coriander powder, 1 tsp
  • Oil, 2 tbsp.
  • Garam masala, 1/4 tsp
  • Red chilli powder, 1/4 tsp
  • Salt, 1 tsp or to taste

Method:

Wash the cauliflower thoroughly and break into florets
Make a paste of the following :Tomatoes, green chillies, ginger, and cashewnuts. Keep aside.
Boil cauliflower florets and peas in an utensil with 1 cup of water for 5 minutes
Heat oil in a pan. Add cumin seeds, asafoetida, turmeric powder, dry fenugreek leaves, and coriander powder,
Saute for a while
Now add the paste made of tomatoes, green chillies, ginger, and cashewnuts.
Add red chilli powder
Cook until oil separates
Now, check the cauliflower florets kept for boiling. They should be tender and not overcooked.
Add half the salt to the cauliflower and half to the masala
Mix the cooked cauliflower and peas into the masala
Add garam masala and coriander powder
Add water as required for making the gravy
Cover the pan and cook for 2-3 minutes on low flame so that the spices get absorbed in the vegetables
Garnish with coriander leaves and serve hot.