Gobi Matar Masala

Gobi Matar Masala

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INGREDIENTS

Cauliflower - 400 gms. (1 medium sized)
Green peas - 1 cup.
Tomato - 2-3
Green chilli - 1-2
Ginger - 1/2 inch long piece.
Peanut - 1 table spoon.
Oil - 1-2 table spoon.
Heeng - 1 pinch (optional)
Cumin seeds - 1/4 tea spoon.
Turmeric powder - 1/4 tea spoon.
Coriander powder - 1 1/2 tea spoon.
Salt - 3/4 tea spoon (or according to the taste)
Sugar - 1/2 tea spoon.
Red chilli powder - less than 1/4 tea spoon.
Garam Masala - less than 1/4 tea spoon.
Coriander leaves - 1 table spoon (chopped)

INSTRUCTIONS

• Cut the cauliflower into big pieces. Put salt in a luke warm water along with cauliflower pieces and leave it for 10 minutes. Now strain the water and wash the pieces with fresh plain water twice.
• Wash the tomatoes and cut into big pieces. Separate the stems from the green chilli. Peel the ginger and wash it. Now put all the ingredients into the mixer along with peanuts and prepare the masala.
• Heat oil in a pan and put heeng, cumin seeds into t. Let them splutter and then add turmeric powder, coriander powder, tomato paste to it. Stir the masala to mix well. Roast the masala until the oil starts to float at the top of the masala.
• Roast the masala and put cauliflower pieces and peas into it. Roast it for another 2 minutes and put 1/2 cup water, salt and red chilli powder into it. Cover the pan and cook the recipe for 6-7 minutes on low flame. Open the lid and check whether the peas and cauliflower have become tender or not. If the cauliflower is not yet tender, then stir it again with the spoon and pour 1-2 table spoon water into it. Cover the recipe and cook it again for 2-3 minutes. Make sure that the cauliflower and peas do not turn too soft. Open the lid and put garam masala and coriander leaves into it. Mix them well.

Source: http://nishamadhulika.com/en/373-gobi- matar-masala- recipe.html
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