ಗೋಬಿ ಮಟರ್ ಸಬ್ಜಿ | Home Style Gobi Matar Sabji in Kannada | Cauliflower Peas Curry скачать в хорошем качестве

ಗೋಬಿ ಮಟರ್ ಸಬ್ಜಿ | Home Style Gobi Matar Sabji in Kannada | Cauliflower Peas Curry

In this video, we show how to prepare Gobi Matar Sabji in Kannada. A simple and tasty recipe made with cauliflower and green peas. Perfect for lunch or dinner, and goes well with chapati, roti, or rice. ಈ ವೀಡಿಯೋದಲ್ಲಿ ನಾವು ಮನೆಯಲ್ಲೇ ಸುಲಭವಾಗಿ ತಯಾರು ಮಾಡಬಹುದಾದ ಗೋಬಿ ಮಟರ್ ಸಬ್ಜಿ ರೆಸಿಪಿ ತೋರಿಸಿದ್ದೇವೆ. ಇದನ್ನು ನೀವು ಚಪಾತಿ, ರೊಟ್ಟಿ ಅಥವಾ ಅನ್ನದ ಜೊತೆ ತಿನ್ನಬಹುದು. ಇದು ಆರೋಗ್ಯಕರವಾಗಿದ್ದು, ರುಚಿಕರವಾಗಿಯೂ ಇರುತ್ತದೆ. 👉 Try this easy Cauliflower Green Peas Curry at home and enjoy! ✨ Don’t forget to Like, Share & Subscribe for more Kannada recipes. Ingredients: Cauliflower florets - 3 Cups Salt - 1 tsp (To add while cooking the Cauliflower florets) Oil - 3 Tbsp Cinnamon pieces - 4-5 Fennel Seeds - 1 tsp Chopped onions - 2 medium-sized Ginger-Garlic Paste - 1 Tbsp Turmeric Powder - 1/4 tsp Tomato Puree - From two medium-sized Tomatoes Red Chilli Powder - 1 & 1/4 tsp Coriander Powder - 1/2 tsp Garam Masala Powder - 1 tsp Salt - 1 & 1/2 tsp Sugar - 1/2 tsp Green Peas - 1 Cup Kasuri Methi/Dried Fenugreek Leaves - 1/2 tsp Coriander Leaves - 2 Tbsp Method: 1. Add 3 Cups of Cauliflower florets to a vessel. Add water till it immerses the Cauliflower florets. Add 1 tsp of Salt. Boil on medium flame for 5 minutes. Cooking the Cauliflower florets briefly will help them soften slightly. Wash the cauliflower florets in water 2-3 times, then soak them in salt and vinegar for 15 minutes. Rinse before use. This will help remove worms from Cauliflower and eliminate pesticides. Turn off the heat after boiling for 5 minutes. Remove the boiled Cauliflower from the water and allow it to cool. 2. Add 3 Tbsp of Oil to a Kadai. Once the Oil turns hot, add 4-5 Cinnamon pieces. Add 2-3 Cloves, 1 tsp of Fennel Seeds. Once all these are roasted, add 2 medium-sized chopped Onions. After mixing for 1-2 minutes, add 1 Tbsp of Ginger-Garlic Paste. Mix the Ginger-Garlic Paste with the Onion and fry them. Roast them till the raw smell of the Ginger-Garlic Paste disappears. 3. After roasting for 2-3 minutes, add 1/4 tsp of Turmeric Powder and mix. Once the Onions have softened, add the Tomato Puree and mix well. Mix the Tomato Puree with the Onions and fry. Allow the mixture to cook for at least 6 minutes on medium heat. Tomato Puree needs to be cooked until all the water content evaporates completely. 4. Now add 1 & 1/4 tsp of Red Chilli Powder and 1/2 tsp of Coriander Powder and mix well. Add a small amount of water. Add 1 tsp of Garam Masala Powder, 1/4 tsp of Salt and 1/2 tsp of Sugar and mix. 5. After mixing the masala ingredients with the Tomato Puree, the oil starts to release from the sides of the Kadai. We need to continue cooking until then. If you follow this method, the Sabji or Palya will taste better. The tanginess of the Tomatoes will be balanced, ensuring they do not become sour. 6. Add 1/2 Cup of water and mix well. Once it starts to boil, add 1 Cup of Green Peas and mix. I am cooking the Green Peas with the seasoning. After boiling for 5 minutes, add the already boiled Cauliflower florets. Stir thoroughly using a ladle. Add 1 & 1/4 tsp of Salt. Salt has already been added, so the current amount is sufficient. Add 1/2 Cup of water and let it cook. 7. Close the lid and allow it to cook for 8-10 minutes. Open the lid periodically, stir the mixture, and let the Sabji cook. Once the Cauliflower has absorbed the Masala, add 1/2 tsp of Kasuri Methi/Dried Fenugreek Leaves. 8. The Cauliflower should be cooked just right; overcooking makes it tasteless. Add 2 Tbsp of Coriander Leaves, mix well, and switch off the flame. This Gobi Matar Sabji tastes well with Chapati, Roti, Kulcha, and Naan.