Monday, January 3, 2011

Gobi Mutter Masala | Indian Curry Recipes

Today I made this simple gravy to go with the aloo spinach pulao.
This was very tasty and delicious. This recipe needs a new picture. I am planning to make this again soon and get a better, decent picture.

Serves - 4
Cauliflower florets - 3 cups
Frozen peas - 3/4 cup
Onion - chopped 3/4 cup
Tomato - chopped - 1/2 cup
Ginger Garlic paste - 1 tbsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Oil - 2 tsp
Salt to taste.

Saute and make a paste:
Onion - chopped 1 cup
Tomato - 1/2 cup
Oil - 1 tsp

Heat 1 tsp oil in a kadai and add the onion (for make a paste) ans saute until light golden brown. Now add the tomato and saute until the tomato is soft and mushy. Allow it to cool down and make a paste.
Heat 2 tsp of oil in the kadai and add the onion and saute until transparent. Now add the ginger-garlic paste and saute until raw smell disappears. Then add the tomato (1/2 cup) and saute. Now reduce the heat to low and add the chilli powder, coriander powder, cumin powder and garam masala. Saute for 3 mins and add the paste. Now increase the heat to medium-high and saute until the paste is cooked and the oil comes out. Now add salt and the cleaned cauliflower and 1 cup of water. Mix well to make the masala coat the cauliflower and cover and cook until done or about 6-8 mins. When the cauliflower is almost done add the peas and cook for another 2-3 mins. While mixing at this stage take care as to not break the cauliflower. Server hot with roti or pulao.


  1. This is my abs favorite with hot parathas..looks so very delicious!

    US Masala

  2. My fav combo,love with anything..


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