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Gobi Matar Curry

for the curry:
  • 2 cup cauliflower florets(Phula kobi Pakhuda)
  • 2 cups peeled & chopped potatoes
  • 1 or 1.5 cups fresh or frozen peas(Green Matar)
  • 2 small bay leaves or 1 large bay leaf(Teja Patra)
  • 1 or 2 green chilies, slit(Kancha Lanka)
  • ½ tsp cumin seeds(Jeera)
  • ¼ cup chopped onion(Piyaja)
  • ½ tsp turmeric powder(Haldi Gunda)
  • ½ tsp red chili powder(Lanka Gunda)
  • 1 tsp coriander powder(Dhania Gunda)
  • 1 tsp kasuri methi/dry fenugreek leaves, crushed (optional)
  • 2 tbsp oil
  • few coriander leaves for garnishing
  • salt as required
for the masala paste:
  • ½ cup chopped onion
  • 3 medium size tomatoes, chopped
  • ½ inch ginger (Aada)
  • 3-4 garlic(Rasuna)
  1. Firstly, rinse and chop all the veggies.
  2. Keep the cauliflower florets in salted water for 15-20 minutes.
  3. Then drain the florets and keep aside.
  4. Blend the onion, tomatoes, ginger and garlic to a smooth paste.
  5. No need to add water while blending as the tomato juices help in the blending process.
  6. Heat oil in a pan.
  7. Fry the cumin first with the bay leaves.
  8. Add the chopped onions and fry till light brown.
  9. Add the ground onion-tomato paste
  10. Stir and then add all the spice powders, one by one.
  11. Fry the masala till the oil starts to leave the sides.
  12. Keep on stirring so that the masala does not stick to the pan.
  13. This might take around 7-9 minutes.
  14. Now add the cauliflower florets, potatoes and peas.
  15. Add 3 cups water and stir the curry.
  16. Finally add the slit green chilies and salt.
  17. Let the whole curry come to a boil.
  18. Then cover with a lid and let the curry simmer till the veggies are cooked.
  19. Finally add crushed kasuri methi leaves
  20. Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.

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