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.


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