Gobi matar curry recipe ( restaurant style)

 

Ingredients 

Gobi (cauliflower)—one small

Green peas(matar//batani)—fresh or frozen—1 cup

Oil-2 tablespoon 

Butter—2 tablespoon 

Cumin seeds (jeerige//jeera)—1 tablespoon 

Bay bay leaf (pulao leaf)—1 

Curry leaves (karibevu//kadipatta)—few

Asafoetida (hing//ingu)—1 teaspoon 

Salt—to taste

Sugar—1 teaspoon 

Spices

Turmeric powder (arisina//haldi)—1 teaspoon 

Coriander powder—2 tablespoon 

Jeera powder—2 tablespoon 

Kitchen king masala powder—2 tablespoon 

Garam masala powder—1 teaspoon 

Kasuri methi leaves—1 tablespoon 

Ingredients for paste 

Onion (irulli//pyaz)—1 medium sized 

Tomatoes—2 medium sized 

Dry red chillies (ona menasina kayi)—4

Ginger(shunti//adarak)—3 inches piece 

Garlic pods(belluli//lehsun)—6 to 7

Cashew nuts (godambi)—1/4 cup 

Poppy seeds (khus  khus// ghasghase)—1 tablespoon 

Soak cashew nuts and poppy seeds in hot water for 1/2 an hour.

Method 

Grind all the ingredients listed for paste together in a mixer grinder jar to a smooth paste .

Keep it aside.

Method for blanching cauliflower and peas.

Wash and separate the cauliflower florets.

Firstly in a large vessel take 6 to 7 cups of  water and keep it for boiling.

When it starts boiling add the cauliflower florets and boil for 3 to 4 minutes ( until gobi blanched well).

Drain the water and keep it aside .

Boil matar(green peas) in water till  soft.

If you are using frozen peas no need to cook 

Keep it ready too.

Method for preparing curry 

Heat oil in a thick bottomed kadai or pan,once’s hot enough add blanched cauliflower and fry till they turn to light brown colour.

It just takes 3 to 4 minutes on medium heat.

When done transfer to a plate.

Now to the same kadai,add butter,when it melts,add in jeera ,bay  leaf,curry leaves and asafoetida.

Sauté for a second on medium flame.

Now add the ground paste and fry till the oil starts to leave and mixture thickens.

Now add all the spices and mix well.

Add in salt and sugar and keep stirring.

Add in kasuri methi leaves also.

Now add boiled peas and fried cauliflower florets and mix well.

Add little water to adjust the consistency of curry.

Let it boil well .

Delicious gobi  matar curry is ready to serve.

You can garnish with coriander leaves and fresh cream while serving.

Serve with chapattis,rice,phulka or poori,nan etc.