Aloo Gobi Matar.
This is a North Indian gravy item which goes with Chapati/Indian bread. Named after potatoes, caulis and peas which are the veggies added to this dish. Very yummy
!!Time taken: 20-25 minutes.
Cooking Tips: Cook the masala and the veggies in two pots separately to save time. Chop and cook veggies while masala is being cooked.
Serves about 3-4 people
Ingredients:
For the paste:
Onions 2, garlic pods 3-4, half an inch ginger
2 green chillies,
one and a half tsp cumin and coriander powder mix.
a pinch of turmeric powder, half tsp. chilly powder,
One and a half tomatoes, a little tomato puree
half tsp garam masala.
For the curry:
Potatoes 2,
cauliflower florets- one bowl,
half to one cup of peas
Method of Preparation:
Take some oil in a pan/kadai and heat it. To this, add finely chopped green chillies. Chop onions into small cubes. Toss them in with grated garlic cloves as well as ginger into the kadai and stir for a minute or until golden brown. Add the remaining masalas in the given sequence and stir for a minute. Pour in the tomato puree along with finely diced tomatoes. Cook for two minutes. Sprinkle the garam masala towards the end in order to retain the aroma/flavour and cook very little after that (just enough to relieve it of its rawness).
In the meanwhile, simultaneously in another pot, take a little oil, warm it, and add a few sprinkles of hing to it. Toss in the chopped veggies mentioned above and cook covered on med high/med flame using half a cup water for 15 min.
When cooked, add the gravy to the cooked veggies and cover till a boil. If you'd like the gravy to be a little thicker, you could mash some of the potato pieces from the cooked vegetables. Garnish with coriander leaves. Your yummy curry is ready.
Technorati:Indian recipes, recipes
Labels: Aloo, cauliflower, Chatpat, curry, Easy, Gobi, Jhatpat, Masala, matar, peas, Potato
posted by Reshma @ 10:24 PM |
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