There are days, when all I crave is a simple home cooked meal that’ll not only be flavourful but also will also keep me satiated for long. Gobi or cauliflower is one of my favourite veggies and this new recipe of amritsari gobi mutter has made me love it even more. Made with cashew paste, garam masala and curd this luscious veggie dish is such a delight. Team it with hot parathas and your ready with a wholesome meal. Here’s the recipe.
Ingredients:
1 cup peeled bottle gourd cubes
2 tbsp oil
2 tbsp finely chopped cabbage
2 tsp green chilli paste
1 tsp garam masala
3/4 cup whisked curds
1 cup boiled green peas
1 cup boiled cauliflower florets
1 tbsp cashewnut paste
salt to taste
1/2 tsp sugar
1 tsp cornflour dissolved in 1/4 cup milk
1 tbsp fresh cream
Method:
1. Combine the white pumpkin cubes with 1 1/4 cups of water in a kadhai and cook on a medium flame for 8 to 10 minutes, or till the pumpkin is soft, while stirring occasionally.
2. Remove from flame and allow it to cool completely.
3. Once cooled, blend in a mixer to a smooth paste. Keep aside.
4. Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for 1 minute.
5. Add the green chilli paste and sauté for another 30 seconds.
6. Now add the garam masala and prepared white pumpkin paste, mix well and cook for two minutes, while stirring continuously.
7. Then add the curds, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
8. Add the green peas, cauliflower, cashewnut paste, salt and sugar, mix well and cook on a medium flame for two more minutes, while stirring occasionally.
9. Add the cornflour-milk mixture, mix well and cook for 1 more minute, while stirring continuously.
10. Add the cream, mix well and cook for 1 more minute.
11.Serve immediately with parathas.
Here’s the video:
Image for representational purposes only
Image courtesy: ©Thinkstock photos/ Getty images
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