Name: Aloo gobi matar
Prep time: 25
Cook time: 20
Total time: 45
Yield: 7
Ingredients: 100 Grams of Potato; 50 Grams of Green peas raw; 200 Grams of Cauliflower; 50 Grams of Tomato ripe local; 2 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 5 Grams of Ginger fresh; 50 Grams of Onion small; 2 Grams of Asafoetida; 1 Tea Spoon of Cumin seeds; 0.5 Tea Spoon of Turmeric powder; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt; 200 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 0.5 Tea Spoon of Garam masala powder; 0.5 Tea Spoon of Red chilli powder; 2 Grams of Bay leaves; 0.5 Tea Spoon of Coriander powder

Instructions

Wash and chop the vegetables

Rinse and chop all the veggies.

Soak the cauliflower florets

Keep the cauliflower florets in salted water for 15-20 minutes. Then drain the florets and keep aside.

Prepare the paste

Blend the the onion, tomatoes, ginger and garlic till smooth in a blender with no water or very little water.

Add spices

Heat oil in a pan. Fry the cumin first with the bay leaves. Add the chopped onions and fry till light brown. Add the ground onion-tomato paste. Stir and then add the following spice powders, one by one - turmeric powder, hing, red chili powder, coriander powder, and garam masala powder.

Saute well

Fry the masala till the oil starts to leave the sides. Keep on stirring so that the masala does not stick to the pan. This might take around 7-9 minutes.

Add the vegetables

Add the cauliflower florets, potatoes, and peas. Then add water and stir the curry. Finally, add the slit green chilies and salt. Let the whole curry come to a boil.

Simmer

Then cover with a lid and let curry simmer till the veggies are cooked.

Garnish and serve

Garnish with coriander leaves and serve aloo gobi matar hot with some chapatis or steamed rice.

Clearcals

Clearcals

Aloo gobi matar recipe

Aloo gobi matar

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Clearcals