PUNJABI STYLE GOBI MUTTER

                 PUNJABI STYLE GOBI MUTTER

                                                           (Serves 2-3)

This is a Punjabi style Gobi Mutter, made with onion, tomato and flavored with garlic, ginger and exotic Indian spices and later boiled Gobi and Mutter added and simmered in the gravy. It tastes delicious with Paratha/Naan/Roti and Basmati Rice.

INGREDIENTS:

·      2 cups Bite size florets of Gobi (Cauliflower), boiled

·      Water enough to boil cauliflower florets in it

·      ½ tsp. salt to add in water to boil cauliflower florets

·      ½ cup Peas, fresh / frozen (I used frozen Peas), boiled

·      1 medium size Roma Tomato, blanched, peeled and pureed

·      3 T Oil

·      ½ tsp. Cumin Seeds

·      1 cup Onion, finely chopped

·      1 -2 Green Chilies or as per taste, chopped

·      1 tsp. Ginger paste

·      1 tsp. Garlic, minced, press through garlic press

·      1 tsp. Turmeric Powder

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ¾ tsp. Curry Powder (Must have ingredient)

·      ¼ cup 1 cm long thin pieces of Red Bell Pepper

·      Salt as per taste

·      ½ tsp. Sugar or as per taste

·      ½ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      1/3 tsp. Garam Masala

·      1 Pinch Freshly Ground Cardamom Powder

·      1-2 tsp. Kasoori Methi (Dry Fenugreek Leaves)

·      1 T Coriander Leaves, chopped

·      ¾ cup Water or as needed to make gravy (I use leftover water from boiling cauliflower florets, peas and tomato)

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LET’S COOK:

Cut bite size cauliflower florets.

Place cauliflower florets in pan and pour water slightly above cauliflower florets to cover them.

Add ½ teaspoon salt and boil on medium high heat until cauliflower florets are cooked. Keep slight toughness in cauliflower florets.

Fish out florets with Chinese strainer from hot water and keep aside.

Add peas in same hot water and boil for 3 minutes and switch off the heat and cover the pan and let peas sit for 7 minutes. Drain peas and keep aside.

In same hot water add tomato and bring water to a boil or until tomato skin tears. Remove tomato and peel skin and discard and allow tomato to cool. Save water to dilute curry as it contains good flavor of vegetables. Once tomato cool, blend to make smooth puree. Keep aside.

SAVE WATER AFTER BOILING VEGETABLES.

(USE BOILED WATER AS A VEGETABLE STOCK TO DILUTE CURRY.

I USE ¾ CUP STOCK WATER FROM IT TO DILUTE THE CURRY)

Heat oil in a pan on medium heat.

Once oil is hot add cumin seeds and allow seeds to sizzle for few seconds.

Add chopped onion and green chilies and stir-fry for 3-4 minutes or until onions turn soft and translucent.

Add ginger and garlic paste and stir-fry for few seconds.

Add turmeric powder, Kashmiri red chili powder, curry powder and mix well.

Add red bell pepper and cook for 2-3 minutes.

Add tomato puree and cook for 2-3 minutes.

Add boiled cauliflower florets, boiled peas, salt, sugar, coriander powder, and cumin powder and add stock water (I used ¾ cup stock water) as needed and cook for 4-5 minutes.

Add garam masala, cardamom powder, Kasoori methi and corianders leaves and cook for 30 seconds to 1 minute only.

Switch off the flame.

Serve hot Gobi Mutter Curry with Roti or Maida Paratha or Naan, Tadka Dal and Jeera Rice.

Enjoy…

TIP FOR THICK GRAVY:  I did not add.

Dissolve 1-teaspoon of all-purpose flour in 3-4 tablespoons of water and add at same time you add tomato puree to thicken up curry.

THIS TIP WORKS FOR ALL THE DISHES:

DO NOT COOK LONG AFTER ADDING KASOORI METHI, AS IT WILL MAKE DISH BITTER. AT HIGH HEAT VOLATILE OIL FROM CARDAMOM WILL EVAPORATE AND SO LOOSE FRAGRANCE OF CARDAMOM)

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