GOBHI-ALOO-MATAR CURRY /CAULIFLOWER CURRY

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GOBHI-ALOO-MATAR CURRY /CAULIFLOWER CURRY

Anything prepared with Gobhi/ Cauliflower is comfort food for us. Winters give the best harvest of this amazing veggie. It’s juicy texture and freshness is the X factor in this season. Numerous dishes are prepared with cauliflower from parantha to soup and appetizers to pulao and many main course dishes

Cauliflower curried dish or gobhi-aloo-matar ki sabzi is one of those amazing preparations we go for in the season. Everyone should include this veggie in the day to day menu for its numerous health benefits. This easy to digest and highly fibrous veggie helps to lose weight. Packed with vitamin B, various minerals and antioxidants reduce the risk of many diseases.

In this curry, I have added peas and potatoes along with the cauliflower. This is cooked with onion-tomato masala, adding some casual Indian spices. This GOBHI-ALOO-MATAR curry goes well with roti, parantha or plain rice. I love this curry with JEERA RICE

INGREDIENTS REQUIRED

• Gobhi/Cauliflower – 500 gms ( washed and chopped into desire sized florets)
• Aloo/Potato – 2-3 ( cubed)
• Matar/Peas – 1 cup
• Onion – 1 big sized (grated or chopped finely)
• Tomato – 1 big sized (grated or chopped finely)
• Ginger-garlic paste – 1 tsp
• Jeera/cumin – 1 tsp
• Salt – 2 tsp or to taste
• Red chilly powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala powder – 1 tsp
• Haldi /turmeric powder – 1 tsp
• Heeng/asafoetida – 1/2 tsp
• Oil – 2 tbsp
• Water for gravy – 2 cups or as required

METHOD TO COOK

1- Take a kadahi or an open saucepan and add oil. When heated add gobhi and aloo cubes

2- Pan fry them to golden brown. When done, take them out of oil and keep aside

3- In the remaining oil add jeera, red chillies and heeng. Allow them to crackle.

4- Next, add grated onion and roast(bhunow) a little. Now add ginger garlic paste. Roast it with onions till they get light brown colour

5- Time to add salt and all the powdered spices and roast for a while

6- Add tomatoes and cook until the masala leaves the oil

7- Next, add matar, pan-fried gobhi and aloo. Saute for a minute and add water for gravy.

8- Bring to 1 boil and slow down the flame and cover the pan with the lid. Let it boil until the veggies become soft and gravy thickens

9- Finish the GOBHI-ALOO-MATAR CURRY with fresh coriander leaves. Serve the tasty curry with CARROT RAITA roti, Ajwain Parantha or JEERA RICE

YOU MIGHT LOVE SOME MORE DESI INDIAN CURRIES

GOBHI KI BHURJI/ CAULIFLOWER BHURJI

MATAR-MOONGRE KI SABJI

PALAK-ALOO KI SABZI

AMRITSARI VADI-ALOO KI SABZI