Look inside for the detailed recipe and video.Sukhi Gobhi Matar ki Sabji or Dry Gobhi Matar ki sabji is a dry curry made with fresh cauliflower and green peas. Cauliflower florets are cooked in a tomato-based flavourful curry. Fresh green peas enhance the colour and the taste of this flavourful dish. This curry is an excellent combination of Indian spices, and with a generous garnishing of coriander leaves, this gobhi matar recipe will make your taste buds happy! You can serve it as a side dish. This delicious curry would go best with roti or paratha or you can even have it with plain rice.
Utensil and Tools
- Prestige Omega Deluxe Granite Kadai
- Philips Induction Cook Top
- Wonderchef Nutri Blend
- SiliconSpatula
Ingredients
- 500 gm Gobhi (Cauliflower)
- ½ cup Matar (green peas) , shelled
- 2 inch Ginger
- 2 Green Chilli
- 2 large Tomato
- 6 tbsp Mustard Oil
- ¼ tsp Hing (Asafoetida)
- 2 Bay leaf
- 1½ tsp tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Turmeric Powder
- ¾ tsp Kashmiri Chilli Powder
- ½ tsp Garam Masala Powder
- ½ tsp Black Cardamom Powder
- ¼ 1tsp Aromatic Garam Masala
- 1 tsp Sugar (optional)
- 1 tbsp Raisins (optional)
- ½ cup Water
Video
Instructions
- Cut the cauliflower into medium size florets. Heat the water with a teaspoon of salt in a saucepan. Let it come to a boil, turn off the flame.
- Add the florets to hot water. Cover and keep it aside for 5 minutes. Drain the florets and keep them aside.
- Take a grinder and add tomato, ginger and green chilli. Grind it to a smooth paste, transfer to a bowl and keep it aside.
- Heat 3 tablespoons of mustard oil (till the smoking point) in a kadhai or wok. Add ¼ teaspoon of turmeric powder to the oil and mix it well.
- Add a small batch of cauliflower florets to the oil and stir well. Add a pinch of salt and mix them well. Cover and cook the florets on a low-medium flame until they are cooked completely and start getting light brown spots on them. Stir occasionally to avoid burning the florets.
- Transfer them to a plate or bowl, cook the remaining cauliflower florets in the same process, and keep them aside.
- Heat the remaining mustard oil till the smoking point in the same kadhai. Add hing and bay leaf.
- Add tomato paste to the oil and mix it well. Add turmeric powder, coriander powder, cumin powder, garam masala powder, Kashmiri chilli powder, and salt. Mix it well.
- Add green peas and mix it well. Cover and cook the green peas and spices on a low-medium flame until the raw smell of spices goes away, oil starts releasing from the sides of the mixture. Stir in short intervals to avoid burning.
- Add the cooked cauliflower florets to the spice mixture and stir it well. Add sugar and raisins and mix it well.
- Add water and mix it well. Cover and let it simmer for 2-3 minutes.
- Add black cardamom powder, aromatic garam masala and mix it well. Turn off the flame.
- Sukhi Gobhi matar ki Sabji is ready to serve. Garnish it with fresh coriander leaves and serve it with rice or roti.
Nutrition
Calories: 186kcalCarbohydrates: 13gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 85mgPotassium: 479mgFiber: 4gSugar: 5gVitamin A: 678IUVitamin C: 56mgCalcium: 37mgIron: 1mg
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