Introduction – Hello friends, you can make this recipe in two ways: dry and semi-dry. In North India, Gobhi Matar Ki Sabji Recipe is often prepared and served with spicy spices on special occasions and wedding parties as a dry side dish. In December, both these vegetables, cauliflower and peas, are produced in abundance in the winter months and due to the high prices of these vegetables during winter, people prepare these vegetables, especially at home and eat them with great enthusiasm. Some people make this recipe by boiling cauliflower and some people make it after deep frying the cauliflower. We will tell you the easy way to make this recipe in both ways. The main ingredients of this recipe are cabbage and peas. The main ingredients of this recipe are cabbage and peas. To make this recipe, cauliflower is cut into small pieces, half a teaspoon of salt and half a teaspoon of turmeric are added to water and left to soak for half an hour, due to which the dirt and insects accumulate inside the cauliflower come out after half an hour. Cauliflower is deep fried in cooking oil, peas are boiled and after being cooked well in a gravy of tomatoes, onions, ginger, green chillies and some aromatic spices, they are served hot.
Cook Time – 40 – 45 Minutes
Total Time – 1: 25 Minutes
Servings – 4 Servs
Cuisine – North Indian
Gobhi Matar Ki Sabji Recipe Ingredients:
- 500 gm Cauliflower
- 1 cup peas, boiled
- 1/3 teaspoon Suger
- 8 Clove Garlic, chopped
- 2 Onion Medium Size, chopped
- 2 Tomato Big Size, chopped
- 1/2 cup Curd
- 2 Green Chilli, finely chopped, as per taste
- 1 inch Ginger, lengthwise chopped
- 500 gm Cooking Oil
- 2 Green Cardamom
- 2 Bay Leaves
- 1/2 Inch Cinnamon
- 1/2 teaspoon Cumin
- 1 pinch Asafoetida
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Turmeric
- 1/2 teasp[oon Red Chilli Powder, as per taste
- 1/2 teaspoon Salt, as per taste
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Dry Mango Powder
- 1 teaspoon Dry Kasuri Methi
- 1 service spoon of Green Coriander Leaves, chopped
Gobhi Matar Ki Sabji Instructions:
Step 1
First of all, we will cut the cauliflower into small pieces add half a spoon of salt and half a spoon of turmeric in water and leave them to soak for half an hour. By doing this, the dirt and any insects inside the cabbage will come out. We will keep so much water that our cabbage pieces can easily sink inside it. We will also put the peas on the flame to boil. Add some sugar. By adding sugar, the colour of the peas remains green. We will keep the same amount of water in the peas which our peas can easily submerge.
Step 2
When the pea water comes to a boil, reduce the flame to medium. It takes only 10 minutes for both the peas to boil. Be careful that the peas do not overcook. After half an hour, take out the pieces of cabbage soaked in water in an iron sieve, drain all the water from them and make cuts in their stalks with the help of a knife.
Step 3
To deep fry the cauliflower pieces, pour cooking oil into a non-stick deep pan and place it on the flame. When the cooking oil is well heated, carefully drop the cauliflower pieces into the oil, little by little, and deep fry them until lightly golden. Keep turning the cauliflower pieces inside the cooking oil with a spoon. When they become light golden fried, take them out on a plate with a slotted spoon. Fry the remaining pieces in the same process.
Step 4
Now place a deep non-stick pan over the flame and pour one serving spoon of cooking oil inside it. When the cooking oil starts getting hot, add garlic inside and make it golden. After the garlic turns golden, add a piece of cinnamon, green cardamom, and bay leaf. Keep the flame medium. After stirring for 10 seconds, add the chopped onion and let it soften while stirring.
Step 5
When the onion becomes soft, add chopped tomatoes inside and stir with a spoon to soften the tomatoes. When the tomatoes become soft, turn off the flame and let the tomato paste cool down. When the paste cools down, put it in a mixer grinder jar and make a fine paste with half a cup of water.
Step 6
Now place a non-stick pan on the flame and add one tablespoon of cooking oil and when it gets hot, add cumin seeds inside it. When it starts crackling, add asafoetida along with it, coriander powder, red chilli powder, salt and turmeric. We will also add it stir slowly and turn the flame to medium. After running for about 10 seconds, the aroma of spices being roasted will start coming. Now we will put the beaten curd inside it and keep stirring it continuously with a spoon, otherwise, our curd will burst.
Step 7
While stirring the curd continuously, when it boils, we will add tomato and onion puree inside it and let it boil while stirring slowly. On low flame, let the tomato puree boil for 2 to 3 minutes while stirring continuously. After boiling for 2 to 3 minutes, now we will add boiled peas and fried cauliflower pieces inside and slowly mix the puree by turning everything and turning the flame very slowly.
Step 8
After boiling for 2 to 3 minutes, now we will put boiled peas and fried cauliflower pieces inside it and also add garam masala, dry mango powder and fenugreek Leaves by rubbing it on the palm and slowly turning everything upside down. Mix in the puree and slow down the flame. Add some finely chopped green chillies and a little ginger and mix. Keep some green chillies and chopped ginger for garnishing. Try eating one piece of cauliflower and see if salt or anything else is required, you can add it as per your taste. So, our Gobhi Matar Ki Sabji Recipe is ready, take it out in a serving bowl garnish with chopped coriander, chopped ginger and chopped chillies and serve it hot.
Tips And Notes
1 – Sometimes it happens that there is too much gravy in the gobi pea curry, which many people do not like. To avoid excess gravy, when the gravy is ready, add a little gravy before adding the peas and cauliflower pieces. Take it out and keep it aside. If the gravy is less after the vegetables are ready then add it otherwise don’t add it.
2 – If you do not want to make cauliflower after frying, then you can make it by boiling small pieces of cauliflower in water, rest of the process will remain the same, only we will not fry the cauliflower pieces but will boil them.
3 – Garlic is optional in cauliflower pea curry. If you do not like to eat garlic, then do not add it. You can also fry cashew nuts and add it to cauliflower pea curry. By doing this, the garnish of the recipe becomes better.
Faq
Ans: Due to being prepared after frying cauliflower, the shelf life of cauliflower and pea vegetables is longer than boiled vegetables. You can use it anytime after storing it in the fridge for 2 to 3 days.
Q: What else can we find in cauliflower pea curry?
Q: Why is curd added to cauliflower pea curry?
Ans: Curd in the recipe gives a very nice mild sour taste. When the vegetable is coated with curd along with the spices, then all the spices get coated well with the cabbage, which makes the recipe tasty.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today we have told you about Gobhi Matar Ki Sabji Recipe. In this recipe, We told you that after cutting the cauliflower into small pieces, adding salt and turmeric in water, let it soak for half an hour, after boiling the peas, after roasting the garlic, onion and tomato, grind them and prepare a gravy with some aromatic spices. After deep frying the pieces of cauliflower, add it to the gravy add boiled peas and mix well. After the recipe is ready, garnish with chopped ginger, chopped green chillies and chopped coriander and serve hot. We hope you enjoy this recipe. Which recipe do you want to know about please write to us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
Gobhi Matar Ki Sabji Recipe / Nutrition Facts
Amount Per Serving 200 gm (one)
Calories ↣ 242 cals
Fat ↣ 179 gm
Carbs ↣ 47 gm
Protein ↣ 17 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
