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| Gobi Matar |
Gobi Matar is a side dish which I often make these days
for roti. Its winter time and you can start your innovations with the seasonal
veggies. Gobi or the cauli flower is rich in nutrients, anti-oxidants and is
low in calorie. The very tiny vegetable, green peas is also rich in vitamins,
nutrients, folic acid and anti-oxidants. The goodness of both of these are
combined together to form a very healthy dish.
Basic info abt the recipe
Cuisine -
North Indian
Serves -
2-3 people.
Ingredients
1. Cauli
flower -
400 gms
2. Green
peas -
100 gms
3. Onion -
1 large
4. Tomato - 1
large
5. Ginger-garlic
paste - 1 tsp
6. Turmeric
powder - ¼ tsp
7. Red
chilli powder -
1 tsp
8. Coriander
powder - 1-1.5
tsp
9. Hing -
a pinch
10.
Jeera powder -
¼ tsp
11.
Salt -
to taste
12.
Oil -
3 tsp
13.
Coriander leaves - 5-6 sprigs
Method:
clean, wash and dip the florets of gobi to boiled water with a pinch of salt
added to it for 5-7mts.
Heat
2 tsps of oil in a pan, add ginger-garlic paste and onion and fry till golden
brown.
Add
tomato and fry till done. Add all the powders and fry till the oil separates.
Add
cauli flower and green peas and mix together. Cover with a lid till it cooks. Stir
in between.
Open
the lid add coriander leaves and the remaining oil and fry till the moisture
dries up.
Gobi
matar is now ready to serve.
Note:
you can use fresh/frozen peas.
You
can also add garam masala along with the coriander leaves.
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