Gobi matar is an evergreen dish with two of the most liked ingredients. The vegetable is dry in nature and is best enjoyed in either breakfast or as a side dish in any main course meal. I usually eat it with plain paratha and a hot cup of tea!
Gobi Matar Masala Recipe In Words
Prep time:
Cook time:
Total time:
Yield: 1 bowl Gobi Matar (Good for 2 people)
Ingredients:
- 400 gms Chopped Cauliflower(Gobi)
- 1/3 Tsp Salt
- 1/4 Tsp Cumin Seeds (Jeera)
- 1/4 Tsp Red Chili Powder
- 1/2 Tsp Coriander Powder
- 2 Pinch Garam Masala
- 1/2 Tbsp Mustard Oil
- 2 Pinch Asafoetida (Hing)
- 1 Cup (Our 1 Cup = 240 ML) Peas (Matar)
- 1/4 Tsp Mango Powder (Amchoor)
- 1/4 Tsp Turmeric Powder
- 1 Chopped Green Chili
- 1 Cup (Our 1 Cup = 240 ML) Chopped Tomatoes
Method:
 |
Heat oil in a pan on medium flame. Once you see the smoke coming out of oil, it is hot enough to start our process. |
 |
Now add Asafoetida and Cumin Seeds in hot oil and fry until Cumin Seeds become light golden brown in color. Keep the stove on medium flame. |
 |
Add chopped Tomatoes, Green Chilies and mix well. Let Tomatoes fry till they become soft/tender. Keep stirring them with spatula to avoid burns. You can press tomatoes with spatula to find if they have softened or not. |
 |
Now add chopped Cauliflower and Peas. |
 |
Now keep the stove on low flame. Add the spices like, Salt, Coriander Powder, Turmeric Powder, Garam Masala, Mango Powder, Red Chili Powder and mix well. |
 |
Mix all the spices and vegetables well and cover the pan with the lid. |
 |
Keep the stove on low flame and stir vegetable occasionally to avoid burning. Let it cook for about 15 minutes. |
 |
After 15 minutes, switch off the stove. Our Gobi Matar is ready to eat. You can take it out from the pan and serve hot. |
Some more pics
Gobi Matar
