Gobi Matar | Gobhi Matar ki Sabji » Dassana’s Veg Recipes

Gobi matar recipe with step-by-step images. That is merely a dry, calmly spiced and vegan dish of Cauliflower With Peas, the inexperienced ones. And since these 2 are the principle veggies on this preparation, additionally it is finest made with the contemporary produce of cauliflower and inexperienced peas that the winters carry alongside in India. The recipe might look and browse easy. However is scrumptious, comforting and fulfilling in any respect ranges.

Gobi or cauliflower is a a lot liked veggie in our Punjabi family. So its not shocking that we make a Cauliflower dish no less than as soon as every week. Normally I simply make Aloo gobi or Cauliflower fry or Aloo gobi matar.

Aloo or potatoes need to be added in a dish the place there are cauliflower and peas. In some way I restrain myself from including potatoes after I put together this gobi matar. One other related recipe you may examine is that this Bandh gobhi matar made with (cabbage and peas).

The bottom of this Gobhi Matar ki sabji is a subtly spiced onion-tomato masala. The warmth quotient of the dish is from the inexperienced chilies, ginger, pink chili powder and garam masala powder. You’ll be able to enhance the portions of those spice powders and the inexperienced chilies to make the dish spicier.

That is once more a household recipe. Its completely different within the sense that complete spices aka garam masala are sauteed. Typically complete spices aren’t added to vegetable dishes. They’re added in powdered type as garam masala powder or sabzi masala.

Its this sauteing of the entire spices with onions and tomatoes that offers this dish its distinct style and taste. The sabzi is calmly spiced and have a light warmth coming from the inexperienced chilies.

Right here I’ve cooked the peas first. Since we don’t get tender peas right here they usually take numerous time to prepare dinner. I’ve used contemporary peas which I shell after which freeze them. When you’ve got inexperienced peas that prepare dinner sooner, then simply add them to the dish instantly and no must pre-cook them.

This dry model of gobi matar goes very nicely with chapatis, phulkas and even bread. It additionally goes nicely as a aspect veggie dish with dal-rice. This gobhi matar additionally goes nicely for tiffin field lunch with chapatis.

Step-by-Step Information

Methods to make Gobi Matar

1. This primary step is elective and provided that you get cauliflower which has bugs. In India we get bugs in cauliflowers and to do away with them I comply with this methodology.

In case you reside exterior India and get clear cauliflower then there is no such thing as a must comply with this methodology. Simply add the cauliflower instantly.

Chop or break the cauliflower/gobi into small florets. Rinse them in contemporary water after which blanch in sizzling salted water for 15 to twenty minutes. Drain all of the water and hold the blanched cauliflower apart.

2. Prepare dinner the inexperienced peas in water until they’re virtually cooked. Then drain and hold apart.

3. Warmth oil in a kadai or frying pan. Then crackle the entire spices talked about beneath:

• 1 inch cinnamon
• 2 to three cloves
• ½ teaspoon caraway seeds (shah jeera)
• ½ of a star anise (chakra phool) – elective
• 4 to five black pepper
• 1 small to medium tej patta (indian bay leaf)

4. Then add 2 medium-sized finely chopped onions (about 1 cup finely chopped onions) and a couple of to three finely chopped inexperienced chilies (or ½ to ¾ teaspoon finely chopped inexperienced chilies).

Additionally add 1 inch finely chopped ginger (about 1 to 1.25 teaspoon finely chopped ginger) and 1 to 1.25 teaspoon finely chopped or minced garlic.

Stirring usually saute until the onions turn out to be mild brown.

5. Then add 3 small sized finely chopped tomatoes (about ¾ cup finely chopped tomatoes). Combine.

6. Then add the next spices:

• ¼ teaspoon turmeric powder
• ¼ teaspoon pink chili powder (elective)
• 1 teaspoon coriander powder.

Stir and saute until the tomatoes soften and also you see the oil releasing from the edges.

7. Add the blanched gobhi (cauliflower florets).

8. Stir nicely in order that the onion tomato and spices combine uniformly with the cauliflower florets.

9. Cowl with a rimmed lid or plate through which water is added. Cooking with this method doesn’t burn the cauliflower. Additionally you don’t want so as to add any water within the cauliflower. Numerous steam is shaped contained in the pan which helps in cooking the cauliflower.

Do examine the veggie after some minutes and stir. If the water dries up within the lid/plate, then add extra water.

10. When the cauliflower is sort of cooked, add ¾ to 1 cup of inexperienced peas and ¼ teaspoon garam masala powder.

11. Stir and canopy with the rimmed lid with water in it. Prepare dinner for an additional 7 to 10 minutes on a low warmth, until the cauliflower and peas have turn out to be tender and cooked nicely.

As soon as carried out, if there’s any moisture within the pan, then prepare dinner with out the lid and let the moisture dry up.

12. Garnish with chopped mint leaves or coriander leaves. Serve gobhi matar ki sabji sizzling or heat with chapatis or rotis or jeera paratha or plain paratha.

You can even pack it in tiffin field or function a aspect dish with dal-rice or rasam-rice or with any Indian meal. You can even use it as a stuffing for making the sandwiches. Generally we now have it with bread slices.

For extra scrumptious matar recipes, you may examine this assortment of 26 Matar recipes.

Few extra tasty recipes for you!

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This Gobi Matar submit from the weblog archives first printed in August 2014 has been up to date and republished on December 2022.