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
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
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.