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.
