Aloo Gobi Mutter Subzi
A very popular and tasty North Indian dish. Best combination as a side dish with Rotis / Rice / Pulao !!!!! (2 nd recipe)
You will need
1 tablespoon oil
1 teaspoon cumin seeds (jeera)
1 onion, finely chopped
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
150 g (12 – 15 florets) cauliflower florets
1 cup mutter (fresh green peas)
2 tablespoons water
2 potatoes, peeled, cubed, boil separately and reserve ½ cup water (100 ml)
3/4 teaspoon salt (or to taste)
2 teaspoon chopped coriander leaves
Wash and clean cauliflower florets. Dip in 2 cups (400 ml) of hot water for 5 minutes. Drain out water. Wipe cauliflower florets with a kitchen towel.
Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a pan. Add cumin seeds (jeera) and fry on a low to medium heat for 2 minutes until fragrant and light brown color.
Add finely chopped onion and fry till golden color and crisp on a low to medium heat.
Add diluted spice mix and stir well for 2 - 3 minutes until the water dries up and raw smell disappears.
Add cauliflower florets, separately boiled potato cubes along with water (1/2 cup – 100 ml), mutter and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook for 12 - 15 minutes or until done / vegetables softens and gravy thickens.
Sprinkle chopped coriander leaves. Serve as side dish with Rotis / Pulao / Rice.