GOBHI MATAR KA KEEMA

INGREDIENTS

· 500 GRAMS CAULIFLOWER /PHOOL GOBHI

· 3/4 CUP GREEN PEAS / HARI MATAR BOILED

· 1 CUP TOMATO PUREE

· 1.5 TSP GREEN CHILLIES / HARI MIRCH CHOPPED

· 1.5 TSP GINGER / ADRAK GRATED

· 1 TSP LEMON JUICE / NIMBU KA RAS ( OPTIONAL )

· 2 TSP RED CHILLI POWDER / LAAL MIRCH POWDER

· 3/4 TSP TURMERIC POWDER / HALDI POWDER

· 3/4 TSP GARAM MASALA POWDER

· 1 TSP DRIED FENUGREEK / KASOORI METHI

· SALT / NAMAK TO TASTE

· 1 TSP CUMIN SEEDS / SABUT JEERA

· 1/4 TSP ASAFOETIDA / HING POWDER

· 2 CLOVES / LAVANG

· 6 TBSP COOKING OIL

INSTRUCTIONS

1. WASH AND SOAK CAULIFLOWER FLORETS IN TURMERIC WATER FOR 10 MINUTES.


2. WIPE WELL TO REMOVE THE MOISTURE AND THEN GRATE COARSELY OR SHRED FINELY.


3. IN A HEAVY PAN AND ADD 3 TBSP OIL OR GHEE,WHEN BECOME WARM THEN ADD CUMIN SEEDS.


4. WHEN CUMIN BECOME GOLDEN THEN ADD THE GRATED CAULIFLOWER AND MIX.


5. NOW STIR FRY GRATED CAULIFLOWER ON MEDIUM FLAME TILL BECOME PINK AND GET SLIGHTLY COOKED.(6-8 MINUTES)


6. REMOVE THE STIR FRIED CAULIFLOWER FROM THE PAN AND KEEP ASIDE.


7. IN THE SAME PAN ADD 3 TBSP OIL,WHEN BECOME WARM ADD GRATED GINGER,ASAFOETIDA,CLOVES AND GREEN CHILIES AND SAUTE FOR FEW SECONDS.


8. ADD TOMATOE PUREE AND SALT, COVER AND COOK.


9. NOW ADD KASOORI METHI,TURMERIC AND CHILI POWDER AND SAUTE TILL OIL START SEPARATING FROM THE TOMATO PUREE.


10. ADD GARAM MASALA AND MIX WELL.


11. ADD CAULIFLOWER AND BOILED PEAS IN THE TOMATO MASALA AND MIX WELL,NOW COVER THE PAN AND COOK ON LOW FLAME FOR APPROX 5 -8 MINUTES OR TILL COOKED WELL BUT REMAIN CRISP(TAKE CARE NOT TO OVER COOK IT,OTHERWISE IT WILL LOOK LIKE A MASH.)


12. NOW ADD FRESH CORIANDER AND LEMON JUICE AND MIX GENTLY

SERVING SUGGESTION- SERVE AS A SIDE DISH WITH ANY INDIAN BREAD OR RICE OR USE AS A SANDWICH FILLING.

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