Gobi (Cauli) Mattar (Peas) Gravy Sabji

This recipe is a gravy sabji of a combination of Cauliflower and Peas, which is called Gobi Mattar or Gobi Masala
Chunks of diced cooked potatoes or  diced paneer may also be added for extra taste, texture and flavour!!
The dry sabji is prepared without the fresh cream, tastes delicious too!!


Did you know that Cauliflower when steamed or cooked in the microwave better preserves anti-cancerous compounds???

The florets chopped of the same size cook evenly easily too (in minutes)
If undisturbed when cooking it retains the shape, texture and tastes great when it is not mushy. Cauliflower is very high in Vitamin C and is rich in iron as well!!

Peas are considered to be one of the most nutritious vegetable and low in calories. Although frozen and canned peas are easier to use, consuming fresh peas whenever possible is a better option as the key vitamins such as Vitamin C, B1, B2, B3 and B6 will be more in fresh peas than frozen or canned!!

Ingredients to serve 6-8 people

2-3 Cups Gobi (cauliflower) florets
¾ Cup of Fresh or Fozen Peas
1 Medium Sized Onion (chopped in quarters)
2 Cloves Peeled Garlic (chopped in half)
1 Inch Piece Fresh Ginger (finely grated or chopped)
2 Tomatoes (cut in quarters)
50-100 gms Tomato Paste
100 gms Fresh Cream
Fresh and finely chopped coriander leaves
3 Tbs Oil
1 Tsp Cumin Seeds
1 Pinch of Turmeric Powder
1-2 Tsp Garamasala Powder
1-2 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1-2 Tsp Salt

Aloo Gobi Recipe

Aloo Gobi with Peas Gravy Sabji

Preparation

Cook the cauliflower florets and peas separately for approximately 5-6 minutes in the microwave and keep aside
(You may cook the cauliflower florets with a bit of water directly on the stove in a dish with the pinch of turmeric covered with a lid for 4-5 minutes)
Heat one tablespoon of oil in the pan
Add the cumin seeds and turmeric powder
The chopped onion, ginger, and garlic are added and fried for about 2-3 minutes till the onion is soft. Add the chopped tomatoes, tomato paste and fry for a further 3-4 minutes
The garamasala, red chilli powder, coriander powder and salt should be added
The above has to be blended into a soft mixture and kept aside

Heat the remainder of the oil
Add the masala mixture and sauté for a couple of minutes
Add all the cooked vegetables, fresh cream and fry for a couple of minutes
Cook the sabji on a low flame for 4-5 minutes (without a lid)
Garnish it with chopped fresh coriander leaves

Note: This exotic gravy sabji may be served with rotis or chappatis, puris or plain cooked basmati rice!!

 

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