Wednesday, March 11, 2015

Restaurant Style Cauliflower Kuruma - Gobi Mattar Curry - Step by step

   Gobi mattar curry or cauliflower kuruma is a very rich curry, which always served with rotis.The curry is made out of a rich onion - tomato base. I have used coconut and cashew paste to thicken the curry. You can use cream also. We can also use yogurt to give a tartness to the curry .The trick is, the curry should ooze out oil. That will achieved, only if the curry is covered and  kept in low flame . This will make the oil to ooze out.
  You would be wondering, what am I doing on top a clock. I know , you thinkme crazy. My antique clock fell off and broke. The crazy blogger's mind, didn't want to waste it .So used it as a base for my photography. Enjoy this curry for your rotis : )

Preparation time : 10 mins
Cooking time : 20 mins
Serves - 5

Ingredients :
To Roast and Grind:
1.Onion - 1 (big)
2.Tomatoes - 2 (medium)
3.Ginger garlic paste - 1/2 tbsp
4.Sambar powder - 2 tbsp
5.Turmeric powder - 1/4 tsp
6.Oil - to roast

 For the Curry :
1.Cauliflower - 2 cups
2.Mattar - 1/2 cup
3.Garlic - 3
4.Oil - 1/4 cup
5.Cinnamon sticks - 1 inch
6.Fennel seeds - 1/2 tsp
7.Curry leaves - few
8.Cilantro - to garnish
9.Salt - to taste
10.Garam masala - 1/2 tsp

To Grind :
1.Coconut - 3 pieces
2.Cashews - 4

* Wash the cauliflower florets and imemrse them in salty - hot water. Let them sit for alteast 5 mins. This will make the cauliflower get rid off any worms or insects.

* Take a pan, add oil and saute chopped onion. When the onion turns translucent ,add ginger garlic paste.

* Once the onion is sauteed, add sambar powder,turmeric powder and saute . Dont make the sambar powder to turn black.
* Now dump in chopped tomatoes and sprinkle some salt.

* The tomatoes should turn mushy. This is very essential. Turn off the flame and let the masala cool off. Grind the masala into fine paste.Take a mortar and pestle and crush garlic ,cinnamon and fennel .

* Add oil and temper with crushed garlic mixture and curry leaves.
* Dump the blanched cauliflower and saute it for a minute.Cover and cook the cauliflower and let it gets cooked for atleast 2 mins. 
* Once cauliflower is cooked, add the grinded masala to the pan. Let the masala , blends with the cauliflower.
* Now add the mattar and toss it with the curry.
* Grind coconut with cashews to a fine paste. Add very little water to the grinded mixture.
*Add garam masala and  adjust salt to taste. Cover the pan ,Let the curry sit in low flame for atleast 5 mins. The oil should ooze out. That is the right consisntancy for the curry. Turn off the flame and garnish with chopped cilantro. 

                                                               Serve with hot rotis or parotta.

* We can add potato or carrot to the curry.
* We can also add cream to the curry to give it a richness.
* We can also reduce the amount of tomatoes and replace it with yogurt.
* Adjust the spice level ,according to your taste.
* Always cook the curry, in low flame at last ,for the curry to ooze out oil.


great-secret-of-life said...

creamy and tasty curry and lovely color

nandoos kitchen said...

looks delicious..

Priya said...

Love this curry.Like to have it with some rotis.I love this kind of peas

minnie@thelady8home said...

That's looking mouthwatering. Thanks for this step by step instructions!

prethika said...

Inviting ,tempting ,mouthwatering what else to say ,no looks awesome.

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