Its a simple classic dish, cooking time very less, easy to make and tastes really good with chapatis and yogurt. Its one of my handy-dish, which never fails to charm.
- 1 Cauliflower, chopped in to bite-sized florets
- 1 1/2 cup Peas, fresh shelled or frozen
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 tsp coriander pd
- 1/2 tsp turmeric pd
- 1/2 tsp garam masala
- 1/2 tsp aamchoor/mango pd
- 2 green chillies, chopped
- Heat oil in a flat-bottom pan.
- Add cumin seeds, when they start to crackle add coriander pd, turmeric pd, garam masala and chopped green chillies.
- Mix and stir for few seconds and add cauliflower and peas.
- Add salt and mix it well so that cauliflower and peas are well-coated with the spices.
- Cook it uncovered on medium-high flame until cauliflower is light brown in color. (this helps cauliflower to stay crunchy).
- Now add 2 tbsp of water, cover and cook it until they both are cooked.
- Sprinkle mango pd and chopped coriander leaves at the end before serving
- Most of the time I make this dish without onion, garlic and tomatoes to get the real taste of vegetables with spices.
Gobi matar is really excited for attending 2 events going on-
This is one of my tested, trusted & most appreciated recipe. When guest are on the way and u have to cook something in a jiffy, this recipe is always handy.
Originally this is Tarla Dalal’s recipe ( I started cooking with her recipes)
This is one of my favorite.
- Boiled green peas- 1 tea cup
- Fresh mushroom (sliced) – 200 gms
- Onion (chopped) – 1
- Tomato (chopped) – 1
- Garam Masala – ½ tsp
- Fresh curd – 1 cup
- Garlic Paste- 1 tsp
- Ginger Paste – 1 tsp
- Oil – 3 tbsp
- Salt to taste
- Poppy seeds – 2 tbsp
- Cashew nuts – 2 tbsp
- Heat oil in a pan & fry onion until golden.
- Add Ginger-garlic paste & tomato, cook until soft.
- Add garam masala, cashew nut paste & salt, sprinkle little water and cook until the fat leaves the sides.
- Add peas & mushroom, cook for 5 minutes and then add curd.
- Cook for another 4 minutes till it done.
- Serve Hot.