Gobi Matar Curry
Ingredients
for the curry:
- 2 cup cauliflower florets(Phula kobi Pakhuda)
- 2 cups peeled & chopped potatoes
- 1 or 1.5 cups fresh or frozen peas(Green Matar)
- 2 small bay leaves or 1 large bay leaf(Teja Patra)
- 1 or 2 green chilies, slit(Kancha Lanka)
- ½ tsp cumin seeds(Jeera)
- ¼ cup chopped onion(Piyaja)
- ½ tsp turmeric powder(Haldi Gunda)
- ½ tsp red chili powder(Lanka Gunda)
- 1 tsp coriander powder(Dhania Gunda)
- 1 tsp kasuri methi/dry fenugreek leaves, crushed (optional)
- 2 tbsp oil
- few coriander leaves for garnishing
- salt as required
for the masala paste:
- ½ cup chopped onion
- 3 medium size tomatoes, chopped
- ½ inch ginger (Aada)
- 3-4 garlic(Rasuna)
Method
- Firstly, rinse and chop all the veggies.
- Keep the cauliflower florets in salted water for 15-20 minutes.
- Then drain the florets and keep aside.
- Blend the onion, tomatoes, ginger and garlic to a smooth paste.
- No need to add water while blending as the tomato juices help in the blending process.
- Heat oil in a pan.
- Fry the cumin first with the bay leaves.
- Add the chopped onions and fry till light brown.
- Add the ground onion-tomato paste
- Stir and then add all the spice powders, one by one.
- Fry the masala till the oil starts to leave the sides.
- Keep on stirring so that the masala does not stick to the pan.
- This might take around 7-9 minutes.
- Now add the cauliflower florets, potatoes and peas.
- Add 3 cups water and stir the curry.
- Finally add the slit green chilies and salt.
- Let the whole curry come to a boil.
- Then cover with a lid and let the curry simmer till the veggies are cooked.
- Finally add crushed kasuri methi leaves
- Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.
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