How to Prepare Yummy Restaurant Style Gobi Matar

Restaurant Style Gobi Matar. Restaurant Style Gobi Matar Deepank New Delhi. Gobi Matar Recipe is a popular Indian stir fry cauliflower peas in turmeric and Indian spices. Served with fresh lemon juice and chopped cilantro on top.

Aloo Gobi matar is a quick and easy dish that can be a prt of your main course meal or side dish. Its a meal for those days when you dont want to spend much time in the kitchen. It is cooked quickly, and the spices add a delicious taste to the vegetables. You can cook Restaurant Style Gobi Matar using 25 ingredients and 34 steps. Here is how you cook it.

Ingredients of Restaurant Style Gobi Matar

1. Prepare of Gobi/ Cauliflower.
2. Prepare of Green Chillies.
3. It's of Onions.
4. Prepare of Ginger.
5. Prepare of Tomatoes.
6. You need of Dhaniya Chutney.
7. You need of Big Spoon Mustard Oil.
8. It's of Hing.
9. It's of Matar.
10. You need of Khade Masale.
11. It's of Jeera.
12. Prepare of Small Daal Chinni.
13. You need of Badi Elaichi.
14. Prepare of Tej Patta.
15. It's of Laung.
16. Prepare of Sabut Kaali Mirch.
17. You need of Ajwain.
18. You need of Spices.
19. It's of Haldi Powder.
20. You need of Kashmiri Laal Mirch Powder.
21. You need of Laal Mirch Powder.
22. You need of Dhaniya Powder.
23. It's of Garam Masala.
24. Prepare of Salt.
25. You need of Roasted Kasuri Methi.

Serve this aloo gobi matar dish hot with tandoori roti and raita. Restaurant style gobi matar paneer is everyone favorite. Its awesome because its not just delicious and rich but also easy to make. This is a north Indian dish, served hot with Naan, roti or steamed rice.

Restaurant Style Gobi Matar step by step

1. Wash Gobi properly, then chop it in medium-small size florets..
2. Then again wash them properly..
3. Chop Tomatoes, Green Chillies, Ginger, Onions roughly..
4. .
5. Now take a bowl, add chopped Gobi florets in it with 1/2 Tea Spoon Haldi Powder, 1/2 Tea Spoon Laal Mirch Powder, 1 Tea Spoon Dhaniya Powder, 1 Tea Spoon Kashmiri Laal Mirch Powder in it & mix them properly..
6. .
7. .
8. Now let the Gobi rest for 5-10 minutes..
9. Now take a kadhai, add 1.5 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first..
10. When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit..
11. Now take another pan, add 1/2 Big Spoon Mustard Oil from the same kadhai in it & keep the gas on medium flame..
12. Then add marinated Gobi in it & roast it till it turns into golden brown in colour..
13. Meanwhile, on the other hand, turn on the gas & keep it on medium flame..
14. Then add 1 Badi Elaichi, 1 Tej Patta, 1 Tea Spoon Jeera, 1 Small Daal Chinni, 4-5 Sabut Kaali Mirch, 1 Pinch Hing in it & let them sizzle..
15. .
16. When they start sizzling, add roughly chopped onions, Ginger & green chillies in it & roast them till they turn into golden brown in colour..
17. After 4-5 minutes, when they turn into golden brown in colour, add roughly chopped tomatoes with 1 Tea Spoon salt so that they start releasing oil quickly..
18. .
19. After 6-7 minutes, when oil is completely released & toamtoes are mashed up properly, then add 1 Table Spoon Dhaniya Chutney in it & mix it properly..
20. Now turn off the flame & transfer the mixture in a bowl or a plate & let it cool down properly before grinding..
21. Meanwhile, on the other hand, when Gobi turn into golden brown in colour & turns soft, turn off the flame & transfer the Gobi in a bowl..
22. After some time, when mixture cools down properly, grind the mixture finely into purée in a mixer grinder..
23. Now in the same kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first..
24. When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit..
25. After some time, again turn on the gas & keep it on medium flame..
26. Then add 1/2 Tea Spoon Ajwain, 1/2 Tea Spoon Haldi Powder, 1 Tea Spoon Dhaniya Powder & 1 Tea Spoon Kashmiri Laal Mirch Powder in it & roast them for 1-2 minutes..
27. .
28. After 1-2 minutes, add 1 Cup Matar in it & cook them with spices for 1-2 minutes till they become soft..
29. After 1-2 minutes, add finely grinded mixture purée in it & mix them properly..
30. Now let the gravy boil..
31. When it starts boiling, add roasted Gobi in it with 1 Tea Spoon Garam Masala & 1 Tea Spoon Roasted Kasuri Methi in it & mix them properly..
32. Now cover the lid & cook them for 4-5 minutes on low flame..
33. After 4-5 minutes, open the lid & stir them properly..
34. Your Restaurant Style Gobi Matar is ready to be served..

Paneer is Indian cottage cheese, you can find this in any Indian grocery store or in any super market in frozen section along with other cheese. Aloo Gobi Matar Masala Dry Recipe: Dry Aloo Gobi Matar Masala is a delicious sabji that is served in almost all Indian restaurants and dhabas either as a main course or breakfast dish. You may also like: Delicious Aloo Gobi Recipe Let's check out in this post how to make this recipe at your home? Let's make Restaurant style Alu Gobi M. Let's make Restaurant style Alu Gobi Matar together!