Feb 4, 2013

Gobi - Mutter Masala

To day is the second day of this month BM. My to days Alphabet is G. I wanted to make some thing different for today. But when I saw beautiful fresh cauliflower and green peas in the market could not stop my self to by them. Now it is the season for this two wonderful vegetables so I brought them home . First I thought I will make Gobi Paratha and Green peas masala. Then I realise that I did not have the recipe for Gobi Mutter masala in my blog. I make this curry very often in this season.  so lets check how I made it.. Gobi -Mutter Masala the best combination for roti and rice....
gobi mutter 1
Gobi (cauliflower) ---  1 small, break in to florets 
Fresh Green peas  ---  2 cups
Onion    --- 1 big finely choped
Chana masala   ----  1 tea sp
Red chilli powder  --- 1 tea sp
Sugar  --- 1/2 tea sp (optional)
Kasoori methi  --- 1 tab sp
Finely choped coriander leaves --- 1 tab sp for garnishing
Salt to taste
For saute and grind :---
Tomatoes -- 4 medium cut in to cubes
Onion  ---  2 cut in to cubes
Ginger  --  1/2 inch piece
Garlic  ---  8 cloves
Green chillies  ---  2
For Paste : --- 
Cashew nuts --- 8
Curd --- 2 tab sp
For temper :--
Cloves  --  2
Cinamon  --- 1/2 in ch piece
Cumin seeds ---  1 tea sp
Butter  ---  1 tab sp you can use oil also
Oil   --- 1 tab sp.
1. Grinde cashew nuts with curd in to a fine paste set a side.
2. Heat oil in a frying pan add onion cubes and fry for a while then add tomato cubes sprinkle a pinch of salt let them cook till tomatoes become soft.
3. Peal ginger and cut in to small pieces, peal garlic and add ginger pieces, green chillies and garlic cloves to onion and tomato mixture, grind in to a fine paste.
4. Heat butter in a pan add cloves, cinamon, cumin seeds fry for a while. Then add onion and tomato paste, cook till oil leaves from the sides of the pan.
5. Now add cashew nut and curd paste, 1/4 cup water and cook for 5 minutes by that time you can see the oil on the top of the gravy.
6. Add green peas, Cauliflower pieces, red chilli powder, salt to taste add 1 cup water cover and cook in a medium flame for 7 minutes or till  the vegetables are done anf the gravy becomes thick.
7. Now add kasoori methi, sugar, chana masala give a good stir cover and leave it like that for 5 minutes.
Garnish with choped coriander leaves and cream, serve hot with roti or naan or with plain rice..
This goes well with dosas and puris too...
This is my second recipe with the theme of Cooking with Alphabets for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page


Sandhya Ramakrishnan said...

This is such a comforting recipe! Very well done :)

kitchen queen said...

droolworthy and awesome gobi-mattar masala.

Suma Gandlur said...

Like the color of the curry. I personally love the addition of chole masala and kasuri methi. Sometimes I add whole spices as you mentioned while preparing rajma.

Harini R said...

very flavorful one!

hotpotcooking said...

Yum and nice combo.

Manju said...

I haven't tried with yogurt, bookmarking this..

Sudha Sabarish said...

Gobi mattar masla looks deliclious and perfect to have with rotis.

Chef Mireille said...

sauce looks so rich and delicious - definitely a must try recipe

Padmajha said...

Delicious side dish for the roti..

Santosh Bangar said...

healthy stire

Shama Nagarajan said...

yummy and inviting recipe.. .

Nisha said...

Nice curry for chappati

Saras said...

Rich and delicious gravy..Perfect combo with rotis..

Dish In 30 Minutes - Soups & Salad

Srivalli said...

Such a rich looking gravy Padma, I love gobi masala..

pepper bowl said...

Very delicious, flavorful side dish for the rotis!!

Priya Suresh said...

Rich looking very delicious gravy,excellent pair for jeera rice.

Gayathri Kumar said...

One of my favourite combination in gravies. Looks yumm...

preeti garg said...

Great Recipe....look fabulous and perfectly done