Aloo Gobi with Matar/Potato Cauliflower with Peas North Indian Style

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. IMG_9789

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.

IMG_9787

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

IMG_9788

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

Take all your ingredients.
Take all your ingredients.
Temper cumin seeds.
Add little oil in a vessel and temper cumin seeds.
Add hing.
Add hing.

Add the chopped green chili and onion and fry till translucent.
Add the chopped green chili and onion and fry till translucent.

Add turmeric.
Add turmeric. Mix everything well.

Add Ginger Garlic paste. Cook till the raw smell goes.
Add Ginger Garlic paste. Cook till the raw smell goes.

Now add the chopped tomato.
Now add the chopped tomato.

 

Add salt and allow it to become mushy.
Add salt and allow it to become mushy.
Now add all the masalas - Red chili pdr., Coriander pdr., Amchur pdr.
Now add all the masalas – Red chili pdr., Coriander pdr., Amchur pdr.
After sauteeing few mins add the matar/peas and cook for sometime.
After sauteeing few mins add the matar/peas and cook for sometime.
Now add the chopped potato.
Now add the chopped potato.
After that add the chopped cauliflower.
After that add the chopped cauliflower.
Add little chopped coriander leaves.
Add little chopped coriander leaves and salt if required.
Crush the kasuri methi and add it.
Crush the kasuri methi and add it.
Cover and cook until all the veggies are cooked.
Cover and cook until all the veggies are cooked.
If needed can just sprinkle warter and allow it to cook until soft.
If needed can just sprinkle little water and allow it to cook until soft.
Add garam masala.
Add garam masala.
Add the remaining coriander leaves and mix everything.
Add the remaining coriander leaves and mix everything.
IMG_9789
Aloo Gobi with Matar is ready to be served with roti/Phulka/Naan or rice.

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.

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10 thoughts on “Aloo Gobi with Matar/Potato Cauliflower with Peas North Indian Style

  1. Hi..good to see you back…how did the bday celebs go ??do write a post on what special yummy dishes you made..😉
    The Alu Gobi Matar looks good..as usual I love your step by step pics..one doubt..that is a lot of kasuri methi ..do we really need to add that much ??looking forward to more dishes..👍🍫🍫🍫💕💕

    Liked by 1 person

    1. Really I was so busy with the preparations that took me almost four whole days in it. That was because I made the cake myself and it has a big story – as u say I can write a post on it actually. And coming back to your question of adding kasuri methi. I had prepared for 4 and the quantity is more and adding so much was needed to balance the tanginess in the dish. If making for two add half a tablespoon and then increase if needed. I still have to read your two posts. Will do it today. 👍💕💕

      Liked by 1 person

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