RECIPES
Crafting Future Structures with a Taste of Goldiee
Gobhi Matar Sabzi
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For the cauliflower prep, clean and cut cauliflower into uniform florets. Bring a pot of water with a pinch of turmeric to a boil, submerge the florets to parboil for a few minutes, then strain completely.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings
3
Diet
veg
Cuisine
North Indian
Ingredients
- 1 tsp Turmeric powder (for boiling)
- 2 tbsp Oil
- Whole spices (1 tsp cumin seeds, 1 bay leaf)
- 1 tbsp Ginger-garlic paste
- 1 ½ tsp Goldiee Coriander powder
- 1 tsp Goldiee Red Chilli powder
- 1 tsp Goldiee Kitchen King Masala
- ½ tsp Goldiee Garam Masala
- Salt to taste
List of Ingredients for tempering
1 tbsp butter or oil, ½ tsp cumin seeds, 2 split green chillies
List of Ingredients for Garnish
Finely chopped fresh coriander leaves, a drizzle of fresh cream
Instructions
- Boil cauliflower florets in water with a pinch of turmeric. Once parboiled, drain and set aside.
- In a bowl, combine curd, coriander powder, salt, red chilli powder, garam masala, and a splash of water to form a smooth paste.
- Heat oil in a kadhai, temper with whole spices, and cook the ginger-garlic paste until fragrant.
- Lower the flame and pour in the prepared spiced curd paste. Stir continuously until it cooks through and begins releasing oil.
- Pour in a little water, followed by the fresh cream/malai. Mix until smooth.
- Toss in the parboiled cauliflower and boiled green peas. Cover and simmer for 5-7 minutes until the gravy coats the vegetables beautifully. Garnish with coriander and serve with hot parathas.
15 Mins
