Restaurant Style Gobhi Matar

Name: Restaurant Style Gobhi Matar
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gms Gobhi/ Cauliflower; 3 Green Chillies; 3-4 Onions; 1 inch Ginger; 3 Tomatoes; 1 Table Spoon Dhaniya Chutney; 2 Big Spoon Mustard Oil; 1 Pinch Hing; 1 Cup Matar; 1 Tea Spoon Jeera; 1 Small Daal Chinni; 1 Badi Elaichi; 1 Tej Patta; 2-3 Laung; 4-5 Sabut Kaali Mirch; 1/2 Tea Spoon Ajwain; 1 Tea Spoon Haldi Powder; 2 Tea Spoon Kashmiri Laal Mirch Powder; 1/2 Tea Spoon Laal Mirch Powder; 2 Tea Spoon Dhaniya Powder; 1 Tea Spoon Garam Masala; 1 Tea Spoon Salt; 1 Tea Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Restaurant Style Gobhi Matar

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Ingredients

2-3 servings

500 gmsGobhi/ Cauliflower
3Green Chillies
3-4Onions
1 inchGinger
3Tomatoes
1 Table SpoonDhaniya Chutney
2Big Spoon Mustard Oil
1 PinchHing
1 CupMatar
Khade Masale
1 Tea SpoonJeera
1Small Daal Chinni
1Badi Elaichi
1Tej Patta
2-3Laung
4-5Sabut Kaali Mirch
1/2 Tea SpoonAjwain
Spices
1 Tea SpoonHaldi Powder
2 Tea SpoonKashmiri Laal Mirch Powder
1/2 Tea SpoonLaal Mirch Powder
2 Tea SpoonDhaniya Powder
1 Tea SpoonGaram Masala
1 Tea SpoonSalt
1 Tea SpoonRoasted Kasuri Methi

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Steps

1

Wash Gobhi properly, then chop it in medium-small size florets.
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Then again wash them properly.
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Chop Tomatoes, Green Chillies, Ginger, Onions roughly.
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Now take a bowl, add chopped Gobhi florets in it with 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Dhaniya Powder, 1 Teaspoon Kashmiri Laal Mirch Powder in it & mix them properly.
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Now let the Gobhi rest for 5-10 minutes.
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Now take a kadhai, add 1.5 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
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When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
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Now take another pan, add 1/2 Big Spoon Mustard Oil from the same kadhai in it & keep the gas on medium flame.
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Then add marinated Gobhi in it & roast it till it turns into golden brown in colour.
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Meanwhile, on the other hand, turn on the gas & keep it on medium flame.
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Then add 1 Badi Elaichi, 1 Tej Patta, 1 Teaspoon Jeera, 1 Small Daal Chinni, 4-5 Sabut Kaali Mirch, 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add roughly chopped onions, Ginger & green chillies in it & roast them till they turn into golden brown in colour.
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After 4-5 minutes, when they turn into golden brown in colour, add roughly chopped tomatoes with 1 Teaspoon salt so that they start releasing oil quickly.
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After 6-7 minutes, when oil is completely released & toamtoes are mashed up properly, then add 1 Table Spoon Dhaniya Chutney in it & mix it properly.
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Now turn off the flame & transfer the mixture in a bowl or a plate & let it cool down properly before grinding.
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Meanwhile, on the other hand, when Gobhi turn into golden brown in colour & turns soft, turn off the flame & transfer the Gobhi in a bowl.
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After some time, when mixture cools down properly, grind the mixture finely into purée in a mixer grinder.
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Now in the same kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
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When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
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After some time, again turn on the gas & keep it on medium flame.
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Then add 1/2 Teaspoon Ajwain, 1/2 Teaspoon Haldi Powder, 1 Teaspoon Dhaniya Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 1-2 minutes.
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After 1-2 minutes, add 1 Cup Matar in it & cook them with spices for 1-2 minutes till they become soft.
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After 1-2 minutes, add finely grinded mixture purée in it & mix them properly.
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Now let the gravy boil.
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When it starts boiling, add roasted Gobhi in it with 1 Teaspoon Garam Masala & 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Now cover the lid & cook them for 4-5 minutes on low flame.
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After 4-5 minutes, open the lid & stir them properly.
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Your Restaurant Style Gobhi Matar is ready to be served.