Gobi matar or cauliflower green peas curry is an easy recipe for every day cooking.
Ingredients
1/2 of a cauliflower/Gobi
1/2 cup dry green peas or frozen green peas
finely chopped cilantro
Spice powders
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander cumin powder
1/2 tsp garam masala powder
salt for taste
For Tempering
1 tbsp coconut oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 of a cauliflower/Gobi
1/2 cup dry green peas or frozen green peas
finely chopped cilantro
Spice powders
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander cumin powder
1/2 tsp garam masala powder
salt for taste
For Tempering
1 tbsp coconut oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
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Preparation
Cut the cauliflower into small florets and wash thoroughly.
If you are using dry green peas, soak them in water for 4 hours and them cook them in the pressure cooker until they are cooked completely.
If you are using frozen green peas, there is no preparation needed.
Wash and chop the cilantro/coriander leaves finely.
Mix turmeric powder, red chili powder salt and coriander cumin powder in water and keep it aside.
Cut the cauliflower into small florets and wash thoroughly.
If you are using dry green peas, soak them in water for 4 hours and them cook them in the pressure cooker until they are cooked completely.
If you are using frozen green peas, there is no preparation needed.
Wash and chop the cilantro/coriander leaves finely.
Mix turmeric powder, red chili powder salt and coriander cumin powder in water and keep it aside.
Procedure
Heat 1 tbsp of coconut oil in a skillet on medium heat. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring them. When the days are fried and the mustard seeds are popping up, lower the temperature and add the spices that are mixed with water. Stir them for a minute.
Note - Most importantly, turn down the temperature to low flame. If you pour the spices in the medium flame the spices are going to burn immediately. So it is very important to lower the temperature.
Add the cooked green peas and cauliflower. stir them. After adding them you can raise the temperature to medium again. Cook it covered for 4-5 minutes. Check it once after 4-5 minutes. Stir it and continue cooking. If it is dry add some water. Cover it again and continue cooking until the cauliflower is cooked completely. Then add garam masala powder which is optional and cilantro/coriander leaves. Sauté for thirty seconds and switch off the flame. This curry is a good combination with rice chapati puri or polka.
Heat 1 tbsp of coconut oil in a skillet on medium heat. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring them. When the days are fried and the mustard seeds are popping up, lower the temperature and add the spices that are mixed with water. Stir them for a minute.
Note - Most importantly, turn down the temperature to low flame. If you pour the spices in the medium flame the spices are going to burn immediately. So it is very important to lower the temperature.
Add the cooked green peas and cauliflower. stir them. After adding them you can raise the temperature to medium again. Cook it covered for 4-5 minutes. Check it once after 4-5 minutes. Stir it and continue cooking. If it is dry add some water. Cover it again and continue cooking until the cauliflower is cooked completely. Then add garam masala powder which is optional and cilantro/coriander leaves. Sauté for thirty seconds and switch off the flame. This curry is a good combination with rice chapati puri or polka.
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