Prep Time: 15 Min
– Cauliflower – 700 gm – Hot Water – Salt – Turmeric Powder – 1 pinch – Salt as per Taste – Kashmiri Red Chili Powder – 1 tsp – Turmeric Powder – 1/2 tsp – Cumin Powder – 1/2 tsp – Kasoori Methi – 1/2 tsp – Gram flour – 2 tbsp – Oil – 3 tbsp – Bay Leaf – 1 – Cardamom – 4 – Clove – 2
Cook Time: 15 Min
Ingredients
– Black Peppercorns – 7 to 8 – Cumin Seed – 1 tsp – Chopped Onion – 2 – Ginger – Green Chilli – Garlic – Coriander Powder – 1 tsp – Kashmiri Red Chili Powder – 2 tsp – Turmeric Powder – 1/2 tsp – Cumin Powder – 1/2 tsp – Black Salt – 1/2 tsp – Curd – 1/4 cup – Green Peas – 3/4 cup – Tomato – 2 – Salt as per Taste – Garam Masala – 1/2 tsp – Kasoori Methi – 1/2 tsp
Ingredients
To make the perfect Gobi Matar Masala, cut 700 grams of cauliflower into big-sized flowers. Next step: transfer the gobi pieces into a bowl, add hot water, one teaspoon of salt, and a little turmeric powder, mix well, and let it rest for 3–4 minutes.
Remove the excess water and transfer the gobi into a bowl. Next step: add 1 tsp of red chili powder, 1/2 tsp of turmeric powder, 1/2 tsp of cumin powder, 1/2 tsp of Kasoori methi, and two tbsp of gram flour, and mix everything well.
Next step: place a kadhai on flame, add three tablespoons of oil, and heat well. Next step: add the prepared cauliflower florets and roast for 30 seconds.
After 30 seconds, transfer the cauliflower florets to a plate. Next step: in the hot oil, add one bay leaf, four green cardamoms, two cloves, peppercorns, 1 tsp of cumin seeds, and roast a little.
Next step: add two chopped onions and roast on medium heat until pink. Next step: take a crusher, add 1.5 inches of ginger, chopped chilies, and cloves, and crush well.
Add the prepared paste and roast well after the onion turns pink. Next step: take a bowl, add 1 tsp of coriander powder, 2 tsp of Kashmiri red chili powder, 1/2 tsp of turmeric powder, 1/2 tsp of cumin powder, and 1/2 tsp of black salt.
Next step: add 1/4 cup of whisked curd and mix well with the masala. Next step: add the prepared paste to the pan and cook well on low flame.
Next step: add 3/4 cup of green peas and cook for some time. After 1-2 minutes, add two grated tomatoes and salt per taste, and cook well with the closed lid.
After 3–4 minutes, remove the lid, add the fried cauliflower, 1/2 teaspoon of garam masala, and 1/2 teaspoon of Kasoori methi, mix well, and cook for 2 minutes. After two minutes, add hot water as required and cook with the closed lid for 3–4 minutes.
After 3–4 minutes, remove the lid and garnish it with chopped coriander, ginger juliennes, and green chili. Now your perfect Dhaba-style Gobi Matar Masala is completely ready, and you can enjoy it.