Home / north indian curry / Gobhi Matar Aur Aloo Ki Subzi
22 January, 2017

Gobhi Matar Aur Aloo Ki Subzi

Posted in : north indian curry, veg side dish on by : nrdubey Tags: , ,

DATE – 6.1.2016


Cooking time – 20 – 25 minutes

Preparation time – 15 minutes

Recipe type – main

Cuisine – north Indian

 

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INGREDIENT

Gobhi / Cauliflower – 1 medium, cut into small florets

Aloo / potato – 1 medium,  cut into cubes

Matar / green peas – ½ cup

Cumin/ jeera – ½ tsp

Mustard seeds – ½ tsp

Onion – 2, medium, chopped

Ginger – garlic (paste or crushed)  – 2 tsp

Green chili – 1, chopped

Tomato – 2, chopped

Red chili powder – ½ – 1 tsp

Turmeric – ½ tsp

Coriander powder – 2 tsp

Garam masala – ½ tsp

Salt – as per taste

Cooking oil – 3-4 tbsp

Coriander leaves – for garnishing

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METHOD

Heat 3 tbsp of cooking oil in a  kadai.

When the oil is medium hot add cumin and mustard seeds. Wait until they crackle.

Add 2 tsp of ginger and garlic (paste or crushed), fry until the raw smell goes off at the same time do not burn it.

Add 2 medium chopped onion and 1 chopped green chili together. Fry them until onion turns light pink.

Now add cauliflower florets and potato cubes, stir with the spatula, now cover it with lid and cook for 2-3 minutes at medium flame but insure that it should not burn.

After 2-3 minutes open the lid then add matar, red chili, turmeric, coriander and garam masala powder, stir then again cover it up with the lid, turn the flame at low and wait for 2 minutes.

After 2 minutes add chopped tomato and salt, stir and cover it with the lid. Let the veggies get cooked at low heat , it will take about 5-7 minutes. I didn’t add water for cooking this subzi but if you want add some water it is up to you.

When the vegetables are tender and cooked add chopped coriander leaves, stir then turn off the heat.

Now ghbhi matar and aloo ki subzi is ready. Serve with chapati, paratha or puri.

 

 Step by step pic and method

 

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Chop the potatoes in cubes and cut cauliflower in florets

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Heat 3 tbsp of cooking oil in a  kadai.

When the oil is medium hot add cumin and mustard seeds. Wait until they crackle.

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Add 2 tsp of ginger and garlic (paste or crushed), fry until the raw smell goes off at the same time do not burn it.

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Add 2 medium chopped onion and 1 chopped green chili together. Fry them until onion turns light pink.

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Now add cauliflower florets and potato cubes, stir with the spatula, now cover it with lid and cook for 2-3 minutes at medium flame but insure that it should not burn.

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After 2-3 minutes open the lid then add matar, red chili, turmeric, coriander and garam masala powder, stir then again cover it up with the lid, turn the flame at low and wait for 2 minutes.

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Add chopped tomato and salt

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stir and cover it with the lid. Let the veggies get cooked at low heat , it will take about 5-7 minutes. I didn’t add water for cooking this subzi but if you want add some water it is up to you.

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Add chopped coriander leaves. Turn off the heat.

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Serve with chapati, paratha and puri.

 

 

 

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