Gobi Mutter

Gobi mutter is another famous punjabi recipe. Cauliflower or Gobi as it is known in Hindi, is a favourite winter time vegetable in North India. Now a days, Gobi is available through out the year, there by allowing us to consume this wonderful vegetable any time. The same is the story with peas.

Gobi mutter can be made like a gravy or a semi-dry sabji. Gobi and mutter are cooked in tomato puree with spices. In this cooking process gobi will absorb all the spices and becomes succulent and tasty. This gravy is made with very basic ingredients that is always available in our pantry. In some restaurants this gravy is named in english as cauliflower peas masala

Ingredients

1 Cauliflower (gobi), cut into florets

1/2 cup Green peas (Matar)

1/8 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Coriander Powder

1 teaspoon Red chilli powder

1/2 teaspoon Garam masala powder

For the gravy

2 Onions

4 Tomatoes

2 Green Chillies

4 cloves Garlic

1/2 inch Ginger

For the cream

20 Almonds, soak in warm water for 15 minutes and peel the skin

15 Cashew nuts

For tempering

1 tablespoon Cooking oil

1/2 teaspoon Cumin seeds

For garnish

Coriander leaves (Dhania), few sprigs

Method:

• Grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder.
• Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water. You can adjust the consistency while grinding.
• Heat a pan/wok with oil and temper with cumin seeds. Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes.
• Now add the cauliflower, peas and mix well. Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy.
• Add the garam masala powder and stir in the almond cashew cream and let it come to a boil.
• Switch off, garnish with cilantro leaves and serve hot. 

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