Mom's Recipies

This Gobi Matar  is a semi dry curry.Every time I make gobi matar ,I try to make it in a different way so I am sure there will be 2-3 versions of this recipe on my blog in the coming years.In fact you can even modify this recipe by just adding in whatever you have on hands.It is very easy to make and tastes delicious .


Recipe Cuisine : Indian
Category : Main Course : Sabzi / Curry
Prep Time : 20 minutes
Cook time : 20 minutes
Serve : 3-4

Ingredients :-

    Cauliflower / Gobi -1 medium
    Green peas / Matar -1 cup (fresh or frozen)
    Onions finely chopped -2 medium
    Tomatoes - 4 small sized tomatoes (pureed)
    Ginger Garlic paste -2 tsps
    Green Chilles  - 3 paste (Adjust according to spice level)
    Turmeric powder - 1/2 tsp
    Red chilli powder -1/2 tsp
    Salt to taste
    Garam masala powder - 1 tsp
     Coriander Powder - 1 tsp
    Oil - 2 tablespoons
    Fennel seeds / Saunf - 1 tsp
    Cinnamon  - 1 inch
    Fresh coriander leaves for garnish

Method :-

1) Chop or break the cauliflower  into small florets.
2) Rinse and blanch them in hot salted water for 10-15 mins . Drain and keep it aside.
3) Cook the peas in water first if they are not frozen till they are cooked. Drain and Keep it aside.


4) Heat oil in a non-stick pan. Add cinnamon and fennel seeds.


5) Then add finely chopped onions and saute till onions turn golden brown in color.


6) Add tomatoes puree and cook on low heat.
7) Then add  ginger garlic paste and chilli paste .


8) Add turmeric powder, red chilli powder, salt and garam masala powder ,coriander powder and mix well.


9) you will see the oil releasing  from sides then add the blanched cauliflower / gobi  and cook.
10) Add water and mix well.
11) Cover the pan and cook till the gobi is cooked .Stir in between once or twice to make sure that it is not burning or sticking to the pan.If it dries out too much then add more water and cook.


12) Once cauliflower is almost cooked add the cooked green peas or frozen green peas / Matar.


13) Cover and cook for another 5-7 mins on allow flame till peas and cauliflower are cooked well.
14) Mix well and cook without cover for 2-3 minutes  till all the water is absorbed and you have thick gravy  means it is semi dry.
15) Now turn off the stove and garnish with chopped coriander and mix well.Keep it covered till you serve.

Gobi Matar Sabzi / Cauliflower Peas Curry  is ready to serve.



Serving Suggestions :- Serve hot with rotis ,chapatis, phulkas , parathas or with dal rice ,Jeera Rice etc.

Gobi Paratha (Cauliflower Paratha) is another popular paratha from Punjab . Gobi paratha is often made for breakfast or eaten for brunch and for lunch and dinners also.The gobi parathas are served with  butter or curd or mango pickle.It is very easy to make and very tasty to eat.Its is everyone's favorite in my house .
This delicious Gobi Paratha is  good and healthy  for kids lunch box. I am delighted to be sending this recipe to Indusladies Kids Lunchbox Recipes Book Event. 

                                                            

Makes -12 Parathas

 Ingredients :-

For The Dough

3 cups whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
water for kneading

Other Ingredients

whole wheat flour (gehun ka atta) for rolling
oil for cooking

For The Gobi Stuffing

3 cups finely grated cauliflower
1 tsp cumin seeds (Jeera)
1 tsp carom seeds (Ajwain)
2 tsp finely chopped green chillies
1/2 cup finely chopped coriander (dhania)
salt to taste
4 tsp oil



Method:-

Making the dough :-

In a mixing bowl add wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed.  The dough must be smooth and just the right softeness i.e. medium.
At the end add little bit of oil for very smooth dough .
After it is done, cover and keep it aside .




Preparing the gobi/cauliflower stuffing:-
   
1. Grate the gobi/cauliflower finely manually or use electric shredder.Do not use a food processor to blend the cauliflower, as it will become too moist.
2.Squeeze the cauliflower take out as much water as possible.
3.Then add some finely chopped green chilies ,carom seeds,cumin seeds,chopped coriander,salt and mix well.
4. Add salt while making only if you add before then it will ooze out water and stuffing will become moist and it will be difficult to make paratha.


5.Make small balls out of that mixture.


Making Paratha :-

1. Knead the dough well one more time and Divide the dough into equal portions, roughly the size of a golf ball.
2. Roll one part of the dough into a three inch circle.


3. Place one part of the filing in the center.


4. To wrap, pull the edges of the rolled dough together to cover the filling.


5. Allow each ball to settle for a minute before rolling. (Timing is very important  here. If you don't roll paratha just after filling, or if you leave them longer than a minute before rolling, the cauliflower mixture will seep through the edges when rolling).
6. Heat an iron griddle or tava on medium  flame.
7. Press the filled ball lightly on both sides on a surface and dust with with dry  wheat flour.
8.  Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling board or rolling surface, lightly dust with dry wheat flour. 



9. Place rolled paratha on the tava. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.


10. After a few seconds, spread a teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and spread oil and press with the spatula making sure the parathas are golden-brown on both sides.


11. Repeat with the remaining dough and stuffing to make more parathas.
12. Serve hot gobi paratha with yogurt, pickle or butter or Aloo Mattar.


13. Parathas can be kept unrefrigerated up to two days,wrapped in aluminum foil or stored in a covered container.