Gobi Matar Masala

• 1 medium sized Cauliflower
• 1 cup green peas
• 2 to 3 fresh tomatoes
• 1 to 2 fresh green chili
• ½ root of fresh, long ginger root
• 1 tablespoon of Peanuts (shelled)
• 1 to 2 tablespoons Badia Extra Virgin Olive Oil
• Heeng – 1 pinch (optional)
• Tomato paste
• ¼ teaspoon Badia Cumin Seed
• ¼ teaspoon Badia Turmeric Powder
• 1 ½ teaspoon Badia Ground Coriander
• ¾ teaspoon Badia Kosher Salt
• Sugar – 1/2 tea spoon.
• ¼ Badia M.S.G. Salt
• ¼ teaspoon or less Badia Chili Powder
• ¼ teaspoon or less Badia Garam Masala
• 1 tablespoon Badia Cilantro

• Cut the cauliflower into big pieces
• Put salt in a luke warm water along with cauliflower pieces and leave it for 10 minutes
• Strain the water and wash the pieces with fresh plain water twice
• Wash the tomatoes and cut into big pieces
• Separate the stems from the green chilli
• Peel the ginger and wash it
• Put all the ingredients into the mixer along with peanuts and prepare the masala
• Heat oil in a pan and put heeng, cumin seeds into it
• Let them splutter and then add turmeric powder, coriander powder, tomato paste to it
• Stir the masala to mix well
• Roast the masala until the oil starts to float at the top of the masala
• Roast the masala and put cauliflower pieces and peas into it
• Roast it for another 2 minutes and put 1/2 cup water, salt and red chilli powder into it
• Cover the pan and cook the recipe for 6-7 minutes on low flame
• Open the lid and check whether the peas and cauliflower have become tender or not
• If the cauliflower is not yet tender, then stir it again with the spoon and pour 1-2 table spoon water into it
• Cover the recipe and cook it again for 2-3 minutes
• Make sure that the cauliflower and peas do not turn too soft
• Open the lid and put garam masala and cilantro into it
• Mix them well

How to make the Recipe quickly

• To make the recipe quickly use both the flames of the stove
• Take a pan and put cauliflower, peas, salt and water in it
• Pour enough water that all the ingredients gets totally dipped into it and put it over the stove to boil
• Take another pan and put it over the flame
• Pour oil and heat it
• Put cumin seeds, heeng into it
• Once the cumin seeds turns brown put turmeric powder, coriander powder and tomato paste into it
• Roast the masala until the oil starts to float at the top of it
• Check the other pan and do not let the vegetables get too soft
• Put all the vegetables along with water into the other pan and mix them well with the masala
• Put red chilli powder, garam masala, sugar and cilantro in the pan and mix well
• Cook the recipe for another 2-3 minutes
• In this way within 15-20 minutes your recipe will get ready
• Gobi Matar Masala is ready
• Take it out in a bowl and garnish with coriander leaves
• Serve with nann, chapati and parantha
• If you want to add onion in the recipe, then chop 1-2 onion and mix it along with the tomato masala to form a paste. Roast the masala as stated above and prepare the recipe.