Spicy Gobhi Matar

Name: Spicy Gobhi Matar
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup matar dana,; 1 bowl gobhi florets, lightly fried,; 3 tbsp mustard oil,; 2 laung,; 2 small pc dalchini,; 1 tsp garlic paste,; 1/2 tsp ginger paste,; 1/2 cup brown onion paste,; 1/2 tsp haldi powder,; 1 tsp red chilli powder,; 2 tsp dhania powder,; 1 tbsp fresh tomato puree,; As required Salt to taste,; 1/2 tsp garam masala powder,

rama @simplecooking_rama

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Thanks Ms Basna Bidisha Bal for sharing such a wonderful recipe ...
I have made with my style ...
Hope you ll like it ..
Enjoy ..

rama @simplecooking_rama

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Ingredients

50 minutes

4 servings

1 cupmatar dana,
1 bowlgobhi florets, lightly fried,
3 tbspmustard oil,
2laung,
2small pc dalchini,
1 tspgarlic paste,
1/2 tspginger paste,
1/2 cupbrown onion paste,
1/2 tsphaldi powder,
1 tspred chilli powder,
2 tspdhania powder,
1 tbspfresh tomato puree,
As requiredSalt to taste,
1/2 tspgaram masala powder,

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Steps

50 minutes

1

Wash matar dana, keep aside.
2

Take a pressure cooker, add oil, heat it.
3

In goes laung & dalchini, saute it for 30 sec. Add ginger garlic paste, saute it until rawness is released. Add lil water to avoid burning.
4

Now add brown onion paste, mix it well. Add very lil water to avoid burning. Stir it for a minute. Lower the flame, cook it covered until oil has oozed out.
5

Open the lid, increase the flame, add haldi powder, dhania powder & red chilli powder, mix it well. Add lil water, cook it until oil has surfaced.
6

Now add tomato puree & salt, mix it well. Cook it covered on low flame until oil has oozed out.
7

Open the lid, increase the flame, add garam masala powder, mix it well.
8

In goes matar & gobhi, stir fry it for a minute. Lower the flame, cover it with the lid, cook it for 5 minutes.
9

Open the lid, increase the flame, stir fry it until oil has oozed out.
10

Now add 1/2 cup boiled water, mix it well. Place the lid. Give 2 whistles on high flame.
11

Turn off the flame, allow it to depressurise naturally. Open the lid after 10 minutes. Take out in a serving bowl, garnish it with dhania sprig.

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rama @simplecooking_rama

on December 07, 2022 11:59

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