Gobi Mutter

Gobi Mutter is a north Indian dish. Cauliflower and fresh peas are cooked in onion and tomato based gravy. It can be prepared dry or gravy. Gravy can be prepared in restaurant style or simply homestyle. Restaurant style requires cashew nuts and cream. Homestyle is a simple preparation with onion and tomato based gravy. It is a medium spicy dish, but one can make it spicy to suit one's taste. It can be served with jeera rice, roti, paratha etc.

Here goes the recipe for homestyle curry.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

1. Cauliflower florets - 25 to 30 small to medium
2. Shelled peas (blanched) - 1 to 1 1/2 cup
3. Onion (sliced) - 2 medium
4. Tomato (chopped) - 2 medium
5. Ginger (grated) - 1/2" piece
6. Garlic - 10 to 12 cloves
7. Green chilly (chopped) - 1 to 2
8. Bayleaf - 1
9. Black cardamom - 1
10. Cumin seeds - 1/4 tsp
11. Turmeric powder - 1/3 tsp
12. Kashmiri mirchi powder - 1 tsp
13. Coriander powder - 1/2 tsp
14. Cumin powder - 1/2 tsp
15. Kitchen king masala - 1 tsp
16. Kasuri methi - 1/2 tsp
17. Oil - 3 tbsp
18. Sugar - 1/3 tsp or as per your requirement
19. Salt to taste
20. Coriander leaves (chopped) - for garnishing

Procedure:

• Grind onion and tomato separately  to a fine paste, keep aside.
• Heat 1 tbsp oil in kadai.
• Add cauliflower and saute it. Sprinkle little salt and water, cook it covered till it turns golden brown. Turn occasionally. Keep aside. (Another way of processing cauliflower is to boil it, but I prefer this style)
• Heat remaining oil in a non stick cooking pan.
• Add bayleaf, black cardamon and cumin seeds. (Don't allow cumin seeds to crackle.)
• Add ginger and garlic, stir fry for 3 to 5 seconds.
• Add onion paste and stir  fry till moisture evaporates.
• Add green chilly and dry spice powders, stir fry for 3 to 5 seconds.
• Add tomato paste and stir well. Cook on low flame till moisture evaporates.
• Add cauliflower, blanched peas and mix well.
• Add water (2 cups approx), kasuri methi, salt and sugar. Stir well.
• Bring it to boil and simmer for 5 to 7 mins.
• Garnish with coriander leaves.
• Serve hot with jeera rice, paratha, phulka etc.