Aloo Gobi Mutter Subzi

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)

Serves: 3

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

Method

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.