I make it a point to make gobi atleast once a week , I put it in sambhar, make poriyal or subji for chappathi. I love all the veggies except bitter gourd, which my mom says I will start liking later in my life. The point I wanted to stress here is that in all my posts you will surely find the line , that the veggie is my favorite .. please dont get bored of reading the line again and again. Ok here I go on to make Gobi mattar in a simple jiffy way.
1 Gobi cut into small florets
1 big onion sliced
1 tomatoe cubed
5 full cashews
Red chilli powder, dhaniya powder , garam masala powder, salt.
Oil for frying
Cilantro leaves for garnish
Cut gobi into small florets and soak it in hot water for 15 mins. This must be done religiously everytime, to ensure that gobi is free of small particles and worms. Cook them in hot water till a knife goes in. Microwave green peas for 10 mins. Saute onion and tomatoes along with red chillie powder and dhaniya powder.in a wok with a little oil, set aside to cool. I have not mentioned the quantity of the powders , since it depends on each household. In my house we prefer bit too spicy food.Blend the contents to a smooth paste along with cashewnuts.
In the same wok heat a little oil and fry cumin seeds. As the seeds sputter add gobi and peas to it along with paste of onions, tomato and cashews. Add salt and allow it to boil . When the subji consistency is reached , garnish with fresh cilantro and serve hot with roti, chapathi or even with idiyappam.