Gobi Matar

Nutrition values are AI-estimated based on ingredients.

• 125 grams green peas
• 250 grams cauliflower
• 1 large onion
• 2-3 tablespoons peanut oil
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ginger garlic paste
• 1 small country tomato, chopped
• 1 medium Bangalore tomato, chopped
• 1 green chilli, chopped
• Salt to taste
• 1/4 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chilli powder
• 3.5 teaspoons cashew nut paste
• 1/2 teaspoon garam masala
• Generous handful fresh coriander leaves

1. 1Heat 2-3 tablespoons of peanut oil in a kadai over medium flame, then add the finely diced onions and stir them until softened and translucent, covering briefly.
2. 2Add 1/4 teaspoon of turmeric powder to the sautéed onions and mix it in, then incorporate 1/2 teaspoon of ginger-garlic paste and mix thoroughly.
3. 3Add 125 grams of raw green peas to the kadai, stir, and cover to allow them to cook on a medium-low flame.
4. 4Once the peas have cooked slightly, add the chopped tomatoes and green chili, then introduce salt to taste, which helps draw out moisture from the tomatoes.
5. 5Follow with 1/4 teaspoon of cumin powder and 1/2 teaspoon of coriander powder, mix all ingredients well, and cover the kadai to simmer for roughly 10 minutes.
6. 6After the simmering period, add the finely grated cauliflower to the mixture and thoroughly mix it into the pea and tomato base.
7. 7Stir in about 3.5 teaspoons of cashew nut paste to add richness and creaminess to the dish.
8. 8Finally, sprinkle about 1/2 teaspoon of garam masala over the Gobi Matar, then add a generous handful of fresh coriander leaves, torn by hand, as a garnish and stir them in.
9. 9Briefly cover the dish for a couple of seconds to allow the flavors to fully infuse before serving.

These instructions are our analysis of the original video. Watch on YouTube →