GOBHI MATAR

INGREDIENTS

FOR BLANCHING:

  • 4 CUP WATER

  • 1 TSP SALT

  • ½ TSP TURMERIC

  • 2 CUP GOBI / CAULIFLOWER, FLORETS

FOR SABZI:

  • 2 TBSP OIL

  • 1 INCH GINGER, FINELY CHOPPED

  • 2 CHILLI, SLIT

  • FEW CURRY LEAVES

  • 1 ONION, FINELY CHOPPED

  • ½ TSP TURMERIC

  • ½ TSP KASHMIRI RED CHILLI POWDER

  • ½ TSP SALT

  • 1 TOMATO, FINELY CHOPPED

  • ½ CUP PEAS, BOILED OR FROZEN

  • 2 TBSP WATER

  • 1 TSP LEMON JUICE

  • 2 TBSP CORIANDER, FINELY CHOPPED

INSTRUCTIONS

1. FIRSTLY, IN A LARGE VESSEL TAKE 4 CUP WATER AND BOIL WITH 1 TSP SALT, ½ TSP TURMERIC.


2. ADD 2 CUP GOBI AND BOIL FOR 2 MINUTES OR UNTIL GOBI IS BLANCHED WELL.


3. DRAIN OFF THE WATER AND KEEP ASIDE.


4. IN A KADAI HEAT 2 TBSP OIL AND SAUTE 1 INCH GINGER, 2 CHILLI AND FEW CURRY LEAVES.


5. ADD 1 ONION AND SAUTE UNTIL ONIONS SHRINK.


6. FURTHER ADD ½ TSP TURMERIC, ½ TSP CHILLI POWDER AND ½ TSP SALT. SAUTE WELL.


7. NOW ADD 1 TOMATO AND SAUTE UNTIL TOMATOES TURN SOFT AND MUSHY.


8. ADDITIONALLY, ADD BLANCHED GOBI AND ½ CUP PEAS.


9. MIX GENTLY WITHOUT BREAKING GOBI.


10. ADD 2 TBSP WATER, COVER AND SIMMER FOR 5 MINUTES.


11. NOW ADD 1 TSP LEMON JUICE AND 2 TBSP CORIANDER. MIX WELL.


12. FINALLY, ENJOY GOBHI KI SABJI WITH HOT STEAMED RICE OR PHULKA.

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