I know that I am very irregular with this space as I am occupied with other things these days. But seeing the updates from our fellow bloggers I pushed myself to post this even thought not much of cooking is happening in my kitchen other than the usual stuff.I have so many pictures lying in my folder which I will try posting them for a couple of weeks until I come back to my regular routine.
And coming to today's recipe,I need not to exaggerate this very simple Gobi matar sabzi as its very common in most of our house holds.The combinations for this curry can be left to our imaginations like Alu-gobi,gobi-mutter,alu-mutter,alu-gobi-mutter,alu-babycorn, babycorn-mutter etc etc and even the mushroom's can be included for thes kind of curries.
1 medium cauliflower,cut into thin florets
1 cup fresh/frozen green peas
1 onion,roughly chopped
2 small tomatoes,finely chopped
1 tsp Ginger-Garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp amchur powder or juice of 1 lemon
1/2 tsp Garam masala
1/2 tsp kitchen king masala(optional)
2 tsp chopped fresh coriander
1/4 tsp kasuri methi,slightly crushed
a pinch of turmeric powder
1/2 tsp jeera/cumin seeds
1 tbsp oil
salt to taste
- Blanch the cauliflower florets and green peas separately in salted hot water for few mins until tender and remove them.Do not over cook them.
- Heat oil in a kadai and crackle cumin seeds and add ginger garlic paste and fry for sometime.
- Add chopped onions and fry until its translucent and add tomatoes and fry until they are soft and mushy.
- Add all the masala powder's,turmeric powder and fry for some time.
- Add blanched gobi florets,peas and slightly crushed kasuri methi and mix well and cover it and cook for 5-7 mins until all the masala's are incorporated.
- Add finely chopped coriander and remove it from stove.
I made these small chapthy's to fit in my hubby's lunch box,so thought of taking photo with them.