Saturday, October 8, 2016

Amritsari Gobi Matar |Punjabi Style Creamy Cauliflower and Peas Curry | How to make Amritsari Gobi Matar | Stepwise Pictures | Gluten Free and Vegan Recipe

Amritsari Gobi Matar |Punjabi Style Creamy Cauliflower and Peas Curry

Hi Supermoms,

Today I am going to share a delicious, simple and flavourful side dish that I have enjoyed during our road trips in North India. Though the side dish will taste great when cooked with ghee or butter, I have given a low calorie version of the same. 

'Cauliflower' or 'Gobi' as it is known in Hindi,  is a favourite winter time vegetable in North India. It is stuffed inside a delicious parantha or cooked along with vegetables like potatoes(aloo), peas(matar) to be served as an interesting side dish. Now a days, Gobi is available through out the year, there by allowing us to consume this wonderful vegetable any time. In South India, 'Gobi' is more loved as a crunchy snack. The cauliflower ( Gobi) is full of nutrients, vitamins and fibre. In this recipe, " Amritsari Gobi Matar', the cauliflower and peas are cooked together in a spicy tomato cream base. This dish is healthy and is completely vegan and gluten free. 

Amritsari Gobi Matar |Punjabi Style Creamy Cauliflower and Peas Curry

Amritsari Gobi Matar ( Punjabi Style Creamy Cauliflower and Peas Curry):

Preparation time : 15 minutes
Cooking time : 20-25 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 medium size cauliflower ( cut into florets)
1/2 cup peas 
1/8 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 teaspoon coriander seeds powder/dhania powder
1/2 teaspoon garam masala powder 

For the gravy:

To be processed in a mixie/mixer/food processor:

2 onions
4 tomatoes
2 green chillies
4 garlic pods 
1/2 " ginger piece

For the cream :

20 almonds (soak in warm water for 15 minutes and peel the skin)
15 cashew nuts 

For tempering:

1 tablespoon oil
1/2 teaspoon cumin seeds/jeera

For garnish :

finely chopped cilantro/coriander leaves

Method :

1. Grind the ingredients given under'to be processed' into a puree'.

2. Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water 
( adjust)while grinding.
3. Heat a pan/wok with oil and temper with cumin seeds.
4. Add the puree' , turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5-7 minutes.

5. Now add the cauliflower, peas and mix well.

6. Add 1/2 cup water ( adjust) and cook them covered till the cauliflower is just done and soft but not mushy.

7. Add the garam masala powder and stir in the almond- cashew cream and let it come to a boil.
8. Switch off and garnish with cilantro leaves.

Your delicious Amritsari Gobi Matar is ready to be served with chapathi/phulka/parathas or rice.

Chef Tips:

1. You can adjust the consistency of this gravy dish depending upon your taste. Adjust water accordingly. 
2. Do not steam cook the cauliflower as the taste will change . Cook the peas and the cauliflower in the ground gravy.
3. The entire dish need to be cooked over low flame.

Happy Cooking !

With love,


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