Step-by-Step Guide to Make Ultimate Restaurant Style Gobi Matar

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, restaurant style gobi matar. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Restaurant Style Gobi Matar is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Restaurant Style Gobi Matar is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have restaurant style gobi matar using 25 ingredients and 34 steps. Here is how you can achieve that.

The ingredients needed to make Restaurant Style Gobi Matar:

1. Prepare 500 gms Gobi/ Cauliflower
2. Prepare 3 Green Chillies
3. Take 3-4 Onions
4. Get 1 inch Ginger
5. Prepare 3 Tomatoes
6. Prepare 1 Table Spoon Dhaniya Chutney
7. Make ready 2 Big Spoon Mustard Oil
8. Get 1 Pinch Hing
9. Take 1 Cup Matar
10. Make ready Khade Masale
11. Get 1 Tea Spoon Jeera
12. Take 1 Small Daal Chinni
13. Get 1 Badi Elaichi
14. Get 1 Tej Patta
15. Make ready 2-3 Laung
16. Prepare 4-5 Sabut Kaali Mirch
17. Get 1/2 Tea Spoon Ajwain
18. Make ready Spices
19. Make ready 1 Tea Spoon Haldi Powder
20. Get 2 Tea Spoon Kashmiri Laal Mirch Powder
21. Make ready 1/2 Tea Spoon Laal Mirch Powder
22. Get 2 Tea Spoon Dhaniya Powder
23. Get 1 Tea Spoon Garam Masala
24. Make ready 1 Tea Spoon Salt
25. Make ready 1 Tea Spoon Roasted Kasuri Methi

Steps to make Restaurant Style Gobi Matar:

1. Wash Gobi properly, then chop it in medium-small size florets.
2. Then again wash them properly.
3. Chop Tomatoes, Green Chillies, Ginger, Onions roughly.
5. Now take a bowl, add chopped Gobi florets in it with 1/2 Tea Spoon Haldi Powder, 1/2 Tea Spoon Laal Mirch Powder, 1 Tea Spoon Dhaniya Powder, 1 Tea Spoon Kashmiri Laal Mirch Powder in it & mix them properly.
8. Now let the Gobi rest for 5-10 minutes.
9. Now take a kadhai, add 1.5 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
10. When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
11. Now take another pan, add 1/2 Big Spoon Mustard Oil from the same kadhai in it & keep the gas on medium flame.
12. Then add marinated Gobi in it & roast it till it turns into golden brown in colour.
13. Meanwhile, on the other hand, turn on the gas & keep it on medium flame.
14. Then add 1 Badi Elaichi, 1 Tej Patta, 1 Tea Spoon Jeera, 1 Small Daal Chinni, 4-5 Sabut Kaali Mirch, 1 Pinch Hing in it & let them sizzle.
16. When they start sizzling, add roughly chopped onions, Ginger & green chillies in it & roast them till they turn into golden brown in colour.
17. After 4-5 minutes, when they turn into golden brown in colour, add roughly chopped tomatoes with 1 Tea Spoon salt so that they start releasing oil quickly.
19. After 6-7 minutes, when oil is completely released & toamtoes are mashed up properly, then add 1 Table Spoon Dhaniya Chutney in it & mix it properly.
20. Now turn off the flame & transfer the mixture in a bowl or a plate & let it cool down properly before grinding.
21. Meanwhile, on the other hand, when Gobi turn into golden brown in colour & turns soft, turn off the flame & transfer the Gobi in a bowl.
22. After some time, when mixture cools down properly, grind the mixture finely into purée in a mixer grinder.
23. Now in the same kadhai, add 1/2 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
24. When smoke starts coming out of Kadhai, turn off the flame & let the oil cool down a bit.
25. After some time, again turn on the gas & keep it on medium flame.
26. Then add 1/2 Tea Spoon Ajwain, 1/2 Tea Spoon Haldi Powder, 1 Tea Spoon Dhaniya Powder & 1 Tea Spoon Kashmiri Laal Mirch Powder in it & roast them for 1-2 minutes.
28. After 1-2 minutes, add 1 Cup Matar in it & cook them with spices for 1-2 minutes till they become soft.
29. After 1-2 minutes, add finely grinded mixture purée in it & mix them properly.
30. Now let the gravy boil.
31. When it starts boiling, add roasted Gobi in it with 1 Tea Spoon Garam Masala & 1 Tea Spoon Roasted Kasuri Methi in it & mix them properly.
32. Now cover the lid & cook them for 4-5 minutes on low flame.
33. After 4-5 minutes, open the lid & stir them properly.
34. Your Restaurant Style Gobi Matar is ready to be served.

So that’s going to wrap it up for this exceptional food restaurant style gobi matar recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!