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Gobi Mutter Masala & Coriander Chutney

1. Gobi Mutter Masala
Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml
INGREDIENTS
250g small cauliflower florets
1 cup frozen green peas
4 tbsp cooking oil
1/4 tsp asafoetida, if available
1 tsp cumin seeds
1 tbsp garlic, crushed
1/2 cup tomato, diced
1 tsp turmeric powder
1 tsp coriander powder
salt to taste
water, as required
1/2 tsp garam masala powder

OPTIONAL INGREDIENTS
1 green chilli, cut in halves
1 tsp red chilli powder
2 tbsp fresh coriander leaves, finely chopped

WHAT TO DO BEFORE THE CLASS BEINGS
1. Boil the cauliflower florets in 1/2 cup of water (approx 5 mins) on medium heat
2. Keep all the other ingredients ready as per above list
KITCHEN EQUIPMENTS/TOOLS
1 x deep frying pan with a lid
1 x stirring spoon
1 x sauce pan

NOTES, EXPERT TIPS & FAQ’S
1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep
2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)
3. Asafoetida: it is also known as Hing and it can be bought in any Indian grocery store. Don’t worry if asafoetida is not available
4. Green chilli: index finger size with seeds or without seeds (Adjust the spice as required)
5. Cayenne pepper powder: i recommend using less cayenne pepper if prefer mild and there are a lot of other seasonings in this recipe
6. Fresh Coriander leaves/Cilantro: handful of freshly chopped coriander/cilantro leaves and more leaves can be used for garnishing

2. Coriander Chutney
Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml
INGREDIENTS
1 cup fresh coriander/cilantro leaves (150g)
1/2 cup of tomato (1/2 medium size)
2 to 3 garlic cloves, peeled & roughly chopped (1 tbsp)
1 inch ginger, peeled & roughly chopped (1 tbsp)
1/4 tsp pink salt
pinch of asafoetida (hing)
1/2 tsp cumin seeds
salt to taste
water, as required

OPTIONAL INGREDIENTS
1 fresh green chilli, cut in halves
1/4 red chilli powder

KITCHEN EQUIPMENTS/TOOLS
1 x blender/grinder
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