Aloo Gobi Matar-A Punjabi style gravy dish made from potato, cauliflower and green peas with typical
- luvlittlehearts
- Mar 26, 2016
- 1 min read
Ingredients Potatoes, cut in to cubes-2 Cauliflower, cut in to separate florets- 1/2 small head Peas, fresh/ frozen- 1/4 cup Oil- 3 teaspoons Cinnamon, clove, cardamom- 3 each Bay leaves-2 Onion-1big Ginger- 1 inch Garlic- 3 big cloves Tomatoes- 2 medium Turmeric powder- 1/4 teaspoon Chilli powder- 1 teaspoon Coriander powder- 1 teaspoon Garam masala powder- 1/2 teaspoon Kasuri methi/ Dried frenugreek leaves- 1/2 teaspoon Salt- to taste
Method: In a pan, add the cut potatoes and the cauliflower florets and add enough water to submerge the veggies and cook with enough salt till soft. But the veggies have to hold its shape. Simultaneously, grind the roughly chopped onion, ginger, garlic and tomatoes together as a fine paste; set aside. Heat oil in a pan and fry the whole garam masala spices; cinnamon, cloves, cardamom and bay leaves till the aroma arises. Add the ground paste and some salt; cook till the raw smell leaves from the mixture. Add the turmeric powder, chilli powder, coriander powder, and garam masala powder and cook for 30 seconds. Add a cup of water and cook till the oil separates on top. Drain water from the veggies and add the veggies and mix well to absorb the masala. Sprinkle some methi leaves and mix well. Add the peas and mix well. Check for salt, once the moisture reduces from the mixture becomes thick switch off the gas. You could serve this as a gravy by not reducing the gravy.
Happy Cooking!
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