ALOO-GOBHI-MATAR KI SABJI/ POTATO-CAULIFLOWER-PEAS CURRY

Aloo- gobhi -matar ki subji/ potato -cauliflower -peas curry:

              ALOO-GOBHI-MATAR KI SABJI OR POTATO-CAULIFLOWER- PEAS CURRY is a vegetarian dish from the Indian subcontinent made with potato, cauliflower, fresh peas and Indian spices. It is a lightly spiced delicious homely onion-tomato based curry made frequently in winter when cauliflower and fresh peas plentily available in market.

          ALOO-GOBHI-MATAR KI SABJI is simple delicious and easy to make recipe. This dish is truly a delight to have with rotis, parathas and steamed rice. This recipe has different versions. I have shared here a gravy version of aloo-gobhi-matar recipe. A dry version is also made, which is equally delicious.

Ingredients for aloo-gobhi-matar:

1.    Cauliflower – 500 grams

2.    Peas – ½ cup

3.    Potato- 2 medium

4.    Onion-1

5.    Tomatoes-2

6.    Garlic-4 to 5 cloves

7.    Ginger- 1 inch

8.    Green chilies- 3

9.    Red chili powder – 1tsp

10. Turmeric powder – 1tsp

11. Coriander powder – 1 tsp

12. Garam masala powder – ½ tsp

13. Kashmiri red chili powder – 1 tsp

14. Kasoori methi – 1 tsp

15. Coriander leaves ( chopped) – 3 tbsp

16. Salt

17. Oil

18. Bay leaves and cinnamon

19. Cumin seeds – ½ tsp

Preparations for aloo-gobhi-matar curry:

1.      Chop cauliflower and potatoes.

2.      Rinse cauliflower florets, potato pieces and peas properly.

3.      Boil potatoes until 70 percent done.

4.      Chop onion, tomatoes, ginger and garlic.

5.      Make a paste of onion, garlic and ginger.

6.      Grind tomatoes to a paste and keep aside.

How to make aloo-gobhi-matar ki subji or curry:

1.       Heat oil in a kadai and add cauliflower florets in it.

2.       Add salt and turmeric powder in it and mix well.

3.       Fry the cauliflower florets until it becomes golden in colour. Transfer it to a plate and keep aside.

4.       Now in same kadai heat little oil, and fry the boil potato pieces and keep aside.

5.       Heat oil in a kadai and add cumin seeds, bay leaves and cinnamon.

6.       Then add onion-ginger-garlic paste in it and fry it until the raw smell goes away.

7.       Add all powder masalas like coriander powder, turmeric powder, cumin powder, red chili powder and Kashmiri red chili powder. Mix well and saute for 1 to 2 minutes.

8.       Add tomato paste, salt and garam masala in it.

9.       Fry the masalas until it cooked properly.

10.    Add slit green chilies and peas in it and fry.

11.    Add fried cauliflower florets and potatoes pieces and mix well.

12.    Add kasoori methi and fry it for a while.

13.    Add one cup water in it and let it come a boil.

14.    Cover with a lid and let it simmer for 10 minutes.

15.    Adjust consistency of gravy.

16.    Garnish with chopped coriander leaves.

17.    Transfer to a serving dish and serve hot with roti or parathas or steamed rice.