Gobi matar recipe with step-by-step images. That is merely a dry, evenly spiced and vegan dish of Cauliflower With Peas, the inexperienced ones. And since these 2 are the primary veggies on this preparation, it is usually greatest made with the recent produce of cauliflower and inexperienced peas that the winters deliver alongside in India. The recipe could look and browse easy. However is scrumptious, comforting and fulfilling in any respect ranges.
Gobi or cauliflower is a a lot cherished veggie in our Punjabi family. So its not shocking that we make a Cauliflower dish no less than as soon as per week. Normally I simply make Aloo gobi or Cauliflower fry or Aloo gobi matar.
Aloo or potatoes must be added in a dish the place there are cauliflower and peas. One way or the other I restrain myself from including potatoes after I put together this gobi matar. One other related recipe you possibly can test 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, crimson chili powder and garam masala powder. You possibly can improve the portions of those spice powders and the inexperienced chilies to make the dish spicier.
That is once more a household recipe. Its totally different within the sense that entire spices aka garam masala are sauteed. Usually entire spices will not be added to vegetable dishes. They’re added in powdered kind as garam masala powder or sabzi masala.
Its this sauteing of the entire spices with onions and tomatoes that provides this dish its distinct style and taste. The sabzi is evenly 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 and so they take loads of time to cook dinner. I’ve used recent peas which I shell after which freeze them. In case you have inexperienced peas that cook dinner sooner, then simply add them to the dish straight and no have to pre-cook them.
This dry model of gobi matar goes very properly with chapatis, phulkas and even bread. It additionally goes properly as a facet veggie dish with dal-rice. This gobhi matar additionally goes properly for tiffin field lunch with chapatis.
Step-by-Step Information
Easy methods to make Gobi Matar
1. This primary step is non-compulsory and provided that you get cauliflower which has bugs. In India we get bugs in cauliflowers and to eliminate them I observe this methodology.
Should you dwell outdoors India and get clear cauliflower then there is no such thing as a have to observe this methodology. Simply add the cauliflower straight.
Chop or break the cauliflower/gobi into small florets. Rinse them in recent 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 nearly cooked. Then drain and hold apart.
3. Warmth oil in a kadai or frying pan. Then crackle the entire spices talked about under:
- 1 inch cinnamon
- 2 to three cloves
- ½ teaspoon caraway seeds (shah jeera)
- ½ of a star anise (chakra phool) – non-compulsory
- 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 develop into 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 crimson chili powder (non-compulsory)
- 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 properly in order that the onion tomato and spices combine uniformly with the cauliflower florets.
9. Cowl with a rimmed lid or plate by which water is added. Cooking with this system doesn’t burn the cauliflower. Additionally you don’t want so as to add any water within the cauliflower. Loads of steam is fashioned contained in the pan which helps in cooking the cauliflower.
Do test 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 nearly 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 extra 7 to 10 minutes on a low warmth, until the cauliflower and peas have develop into tender and cooked properly.
As soon as achieved, if there’s any moisture within the pan, then cook 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 facet dish with dal-rice or rasam-rice or with any Indian meal. You can even use it as a stuffing for making the sandwiches. Typically we’ve it with bread slices.
For extra scrumptious matar recipes, you possibly can test this assortment of 26 Matar recipes.
Few extra tasty recipes for you!
Please be sure you fee the recipe within the recipe card or depart a remark under when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Gobi Matar | Gobhi Matar ki Sabji
This Gobhi Matar ki sabji is a dry and evenly spiced recipe of cauliflower with inexperienced peas made in an onion tomato base.
Prep Time 30 minutes
Prepare dinner Time 45 minutes
Complete Time 1 hr 15 minutes
Forestall your display screen from going darkish whereas making the recipe
preparation
Chop or break the cauliflower/gobi into small florets.
This step is non-compulsory and provided that you get cauliflower which has bugs. In india we get bugs in cauliflowers and to eliminate them I observe this methodology. Should you dwell outdoors india and get clear cauliflower then there is no such thing as a have to observe this methodology. Simply add the cauliflower straight.
Rinse them after which blanch in sizzling salted water for 15 to twenty minutes. Drain and hold apart.
First cook dinner the peas in water until they’re nearly cooked. Then drain and hold apart.
making gobi matar
Warmth oil in a kadai or a frying pan and crackle the entire spices viz – cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).
Add the finely chopped onions, inexperienced chilies, ginger and garlic. Stirring usually saute the onions until they develop into mild brown.
Then add the finely chopped tomatoes.
Then add turmeric powder, crimson chili powder and coriander powder. Stir and saute until the tomatoes soften and also you see the oil releasing from the edges.
Add the blanched gobi/cauliflower florets.
Stir properly in order that the onion tomato and spices combine uniformly with the cauliflower florets.
Cowl with a rimmed lid by which water is added. Cooking with this system doesn’t burn the cauliflower.
Additionally you don’t want so as to add any water within the cauliflower. Loads of steam is fashioned contained in the pan which helps in cooking the cauliflower.
Do test the veggie after a some minutes and stir. If the water dries up within the lid, then add extra water.
When the gobhi is nearly cooked, add the peas/matar and garam masala powder.
Stir and canopy with the rimmed lid with water in it. Prepare dinner for an extra 7 to 10 minutes on a low flame, until the cauliflower and peas have develop into tender and cooked properly. As soon as achieved, if there’s any moisture within the pan, then cook dinner with out the lid and let the moisture evaporate.
Garnish with chopped mint leaves or coriander leaves. Serve gobi matar sizzling or heat with chapatis or phulkas or plain paratha or jeera paratha or bread.
This gobhi matar ki sabji will also be packed in tiffin field or function a facet dish with dal rice or rasam rice or with any Indian meal.
- If including tender or frozen peas which cook dinner sooner, then add them if you add the cauliflower florets.
- The quantity of spices may be altered as per your style preferences.
Vitamin Details
Gobi Matar | Gobhi Matar ki Sabji
Quantity Per Serving
Energy 145 Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 6g
Sodium 407mg18%
Potassium 558mg16%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 7g8%
Protein 5g10%
Vitamin A 561IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 75mg91%
Vitamin E 3mg20%
Vitamin Ok 28µg27%
Calcium 57mg6%
Vitamin B9 (Folate) 94µg24%
Iron 1mg6%
Magnesium 38mg10%
Phosphorus 102mg10%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie eating regimen.
This Gobi Matar publish from the weblog archives first revealed in August 2014 has been up to date and republished on December 2022.
Source link
