Tingle-UR-Tastebuds

Another North Indian Preparation in my blog. Actually I was so busy last two weeks with kids having Easter holidays and that’s why no blog posts. Had my hubby’s birthday last week and was busy preparing for a surprise party. Its always fun to surprise your loved ones. It was fun. Ok now lets get to the recipe. Aloo Gobi is another dish which I have had only in restaurants. But seeing other webpages and lot of videos I started making this dish. I like it a bit spicy and super flavourful.

Usually this dish is prepared by frying the potato and the cauliflower, but I am not so comfortable with frying them. My version is just making them without deep frying. There is no compromise in the taste though. Do try my flavourful aloo gobi with matar (dry version).

Hope you all will try and let me know how much you liked it.

Cuisine: Indian(North) | Category: Side Dishes For Chapathi / North Indian Side Dishes | Prep time: 10 mins | Cook time: 20 to 30mins | Serves: 4

Ingredients

• Onion – 1 big sized (chop as shown below)
• Tomato – 1 big sized or 2 medium sized (finely chop)
• Potato – 1 big sized (chop as shown below in the picture)
• Matar/Green Peas – 1 cup
• Green Chilies – 2 Nos. (Finely chop)
• Kasuri Methi – 2 tbsp.
• Hing/Aesofotida/Perungayam – 1/4 tsp.
• Ginger Garlic Paste – 2 tsp.
• Salt as needed.

Masala Powders

• Turmeric – 1/2 tsp.
• Red Chili Powder – 1 tsp. (Adjust according to taste)
• Coriander Powder – 2 tsp.
• Amchur Powder – 1/2 tsp. (Adjust according to taste)

To Garnish (Add in the End)

• Garam Masala – 1 tsp.
• Coriander Leaves – 4 tbsp. (Chopped finely)

METHOD

• Take all your ingredients ready.
• Chop the onion, potato, Green chili, Cauliflower and tomato as shown.
• Take oil in a vessel and temper cumin seeds.
• Add hing and then add the chopped onion along with green chilies and cook until the onions turn translucent.
• Now add turmeric and the ginger garlic paste. Cook until the raw smell goes.
• Time to add the chopped tomato. Add salt and then allow it to become mushy. Cook until the oil oozes out.
• Add the masalas now – Amchur Powder, Red chili Powder and Coriander Powder.
• After cooking for few mins add the peas/matar.
• Cook for few mins and then add the chopped potato, mix everything and then add the chopped cauliflower.
• Mix everything and add salt if required and adjust the spice level.
• Add Kasuri Methi and a portion of the chopped coriander leaves. Cover and cook until the vegetables are cooked. If needed sprinkle some water and cook until the potato and cauliflower are tender.
• Finally when done, add the Garam Masala and the remaining coriander leaves and mix.
• Aloo Gobi with Matar is ready to be served with Roti/Naan or Rice.

Note :  To fasten the process u can boil the potatoes and peas and add after cooking the cauliflower with the onion and tomato mixture.

Don’t boil the cauliflower. The boiled cauliflower gives a different flavor, taste and texture when compared to the sautéed cauliflower. We all prefer the sautéed version of cauliflower.

The trick to get the dish perfect is to cook the onion and tomato completely before adding the peas, potato and cauliflower.

As we are adding chopped green chili be cautious while adding the red chili powder. Check the spiciness before adding the red chili powder.

Wash the cauliflower in hot water and salt before adding it to the dish.

I used the food processor to chop onion, green chilies and tomato. Can run it for few pulses in a mixer also without adding water.

Crush the Kasuri methi in between your palm and then add it. This brings a lot of flavor.

Visual clicks

 

The Aloo Gobi with Matar is ready to be served. Serve them with Roti/Naan/Phulkha or Rice. Try and let me know if you liked it.