GOBI MATAR

I have a habit of wanting to recreat a smell I might have got from somewhere and it smelled so good that I would want to recreate it in my kitchen. But this curry was made with me wanting a particular taste for the gobi and which would go great with chapathis. And I prefer to add the tender leaves and stalk of gobi to this dish.

INGREDIENTS

Cauliflower - 1 cup (small florets)
Peas (frozen or fresh) – ½ cup
Green Chillies - 2 slit (according to taste)
Tomato chopped – 2
Onion chopped – 1 large or 2 medium
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Ginger chopped finely - 1 tsp
Garlic chopped finely – 1 tsp
Salt to taste
Garam Masala Powder - 3/4 tsp
Amchur powder – ½ tsp
A pinch of hing or asafetida
Oil - 2 to 3 tsp
Cumin seeds
Curry leaves
Coriander leaves for garnishing


RECIPE:

Heat oil in a pan and season with cumin seeds after a min add hing and curry leaves.

Add ginger garlic and stir till the raw smell goes, add onions and fry till they turn translucent.

Add Green chillies and the masala powders except garam masala stir till mixed nicely.

Add tomatoes and sauté till the masala is mixed with the tomatoes.

Then add cauliflower pieces and peas. Season with salt. Mix well and cook for 5 to 10 minutes. Don’t over cook the cauliflower.

When cauliflower and peas are completely cooked, add garam masala powder and cook for a minute.

Add little water to make gravy.

Garnish with coriander leaves.