Cauliflower Recipes,

Aloo Gobi Matar / Aloo Gobi Matar Sukhi Sabji / Alu Gobi Matar Dry Sabji

August 30, 2017 Motions and Emotions 5 Comments

Today I will share the recipe of aloo gobi matar. I am sharing the dry version or sukhi sabji of alu gobi matar. I have prepared it quite some time back. This was prepared for a potluck which was arranged at our yoga class to celebrate Women's Day. Now you can understand that how long this recipe  is sitting inside my folder. This was my first potluck. There were 10 to 12 people and each one brought different item. Veg and non veg both delicacies were there.  The fun part was non-vegetarian people were tasting both veg as we as non-veg dishes. I was really glad that my aloo matar gobi was hit.


Coming to the recipe, it is a bit lengthy process of cooking but not at all difficult. I always blanch cauliflower before cooking. I hope you all do the same too. I have used mustard oil which gives a distinct taste to the sabji and no one could make out (many complaints mustard oil is pungent :). If you do not want to use mustard oil, you can use refined oil. But I would suggest once you try with mustard oil and then you can make out the taste difference. It is important to heat the mustard oil properly before you add vegetables into it. Here is the recipe of aloo gobi matar for all of you....

Aloo Gobi Matar / Aloo Gobi Matar Sukhi Sabji / Alu Gobi Matar Dry Sabji

Ingredients

Cauliflower - 1 big, cut into small florets
Potato - 2 medium, peeled and cut into cubes
Green Peas/Matar - 1/2 cup
Onion - 2 medium, chopped
Ginger Paste - 2 teaspoon
Tomato - 1 medium, chopped
Garlic Paste - 1/2 teaspoon
Green Chilli - 3 to 4, sliced
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 11/2 teaspoon
Cumin Powder - 11/2 teaspoon
Coriander Powder - 2 teaspoon
Coriander Leaves - chopped, handful
Asafoetida - a pinch
Salt to taste
Sugar - 1/2 teaspoon
Mustard Oil -  5 to 6 tablespoon
Cumin Seeds - 1 teaspoon
Garam Masala Powder - 1/2 teaspoon

Procedure

1. Blanch the cauliflower for 2 to 3 minutes and drain the water.
2. Heat oil (2 to 3 tablespoon) in a pan and add cauliflower florets along with little turmeric powder and salt. Keep on stirring under medium to high flame.
3. Once the cauliflower florets turn slightly golden, take them out and keep aside.
4. Add one tablespoon of oil and fry the potato cubes along with little turmeric powder and salt until golden and take them out and keep aside.
5. Finally heat the remaining oil in pan and add asafoetida and cumin seeds.
6. Once they start crackling add chopped onion, green peas and fry till onions are translucent.
7. Next add ginger and garlic paste and keep on stirring.
8. After that add dry spices including turmeric powder, coriander powder, cumin powder and red chilli powder. Mix them well.
9. Now add chopped tomatoes and cook until they are mashed. If require add little water.
10. Finally add fried cauliflower florets and potato cubes. Mix them well with all the spices and add sugar and salt as per the taste.
11. Next add sliced green chilli, chopped coriander leaves and garam masala powder. Mix them and switch off the gas and serve with rice or roti or paratha.


5 comments:

  1. Looks very tasty with all those awesome spices!

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  2. There can t be anything more comforting than this with some hot ghee Phulkas. Out of the world and always a winner recipe. One question. If I increase the tomato quantity, will it become too tangy? What s your suggestion?

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    Replies
    1. Thank you dear... It depends on the tomato, some of the breeds are more sour in taste (the one I have used) so it is better to adjust the quantity

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  3. perfect with chapathis,yumm!

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  4. This yum dry gobi matar will go so well with port, luchi or daal, bhaat...

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