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We hope you got benefit from reading it, now let’s go back to gobhi (cauliflower)mutter ki spicy dry curry recipe. To make gobhi (cauliflower)mutter ki spicy dry curry you only need 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Gobhi (cauliflower)mutter ki spicy dry curry:
- You need 1 bowl cauliflower florets
- Prepare 2 medium size chopped onion
- Take 3 medium size finely chopped tomatoes
- Prepare 2 tsp garam masala powder
- You need 1 tsp turmeric powder
- You need 1 tsp red chilli powder
- Take 1 tsp grated ginger
- Take 1 tsp cumin seeds
- You need To taste salt
- Take as needed Mustard oil
- You need as needed Water
- Prepare 1 tsp garlic paste
- Take Handful chopped green coriander leaves
- Prepare 1 tsp coriander powder
Steps to make Gobhi (cauliflower)mutter ki spicy dry curry:
- Heat the wok with oil then add cumin crinkle it
- Now add chopped onion saute till it becomes translucent then add cauliflower florets now saute it until nice brown colour on medium and
- Then add given all spices and tomatoes,salt to taste green peas stir and mix it properly
- Now cover and cook for 5 min on low flame
- When ur spices leaves till oil then add as required some water now again cover and cook it until becomes tender on lower flame when ur gravy becomes thick
- Now reduce the flame and lastly garnish with fresh chopped coriander leaves
- Now you can enjoy it paratha, chapati or puri
I was having chopped up aloo at hand. so added that as well. This gobi matar is semi-dry sabzi recipe. Gobi and matar are cooked in tomato puree with spices. While the cooking process, gobi will Buying cauliflower tips: Look for clean and creamy white with compact buds. Black spotted or dull colored one should be avoided. the recipe for aloo gobi dry recipe is unique, simple and easy to make, yet some variations, tips and suggestions. firstly, if you are planning to potatoes separately and then using it in the recipe. i personally like the potatoes and cauliflower fried in oil. lastly, if you have.
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