Gobi matar is a perfect match for phulka or chapati. But I make rarely. Because my son likes only gobi 65 and gobi Manchurian. Now let us see the recipe
- Cauliflower – 1 medium
- Fresh peas – 1 cup
- Tomato – 1
- Ginger garlic paste – 1 ½ tsp
- Green chilli – 2
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric Powder – ¼ tsp
- Garam masala – ¼ tsp
- Amchoor powder – ¼ tsp
- Salt – to taste
- Oil – 2 tblsp
- Coriander – few
- Cumin seed – ¼ tsp
Cut cauliflower in to small florets and cook. Cook peas also. Grind tomato. Slit green chilli. Heat oil in a pan and add cumin seeds. When they crackle add green chilli and ginger garlic paste and sauté till the raw smell goes off. Then add tomato puree and stir for a few minutes. Add Coriander powder, chilli powder and turmeric powder and stir. Add cooked peas, cauliflower, little water and salt and cook. Finally add amchoor powder and garam masala and mix well. Sprinkle coriander leaves and serve with phulka or chapatti.
If you want gravy thick, add little water or else add more.
Cook peas and cauliflower together with little salt.
Put cauliflower in the hot water for few minutes before cooking.
If you want you can add finely chopped onion along with green chilli.