ALOO-GOBHI-MATAR...absolutely in my method

Name: ALOO-GOBHI-MATAR...absolutely in my method
Yield: 4 servings
Cuisine: Indian
Ingredients: 1&1/2 cups Cauliflower florets -; 1 big Potato -; 3/4 cup Green Peas; 1 tsp Ghee; 1/2 tsp Cumin seeds; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder - 1 tsp (which gives colour); 1&1/2 tbsp Palyada Pudi/subji masala - (adjust); 1 tbsp Tamarind juice; 1 tsp Jaggery; 1 tbsp Kasoori methi; 2 tbsp Coriander leaves -; to taste Salt; For grinding :; 1 Onion, chopped - big; 2 Tomato, chopped - medium sized; 2 Green chillies -; 1 tbsp Ginger; For tempering :; 1/2 tbsp Oil; 1/4 tsp Mustard seeds; 1/2 tsp Cumin seeds powder; 1/2 tsp Cumin seeds; 1/2 tsp Fenugreek powder; 1/4 tsp HIng; 1/2 tsp Fennel seeds; 1/2 tsp Black sesame seeds; 1/2tsp Black pepper powder; 2 Bay leaf/tej patta - medium sized

Divya Suresh @cook_8942971

Aloo-Gobhi-Matar subji or potato-cauliflower-green peas curry is one of the regular accompaniment dish along with roti/phulka/plain parata etc here in north India. Suresh doesn’t like dishes & spices with a strong smell, so I always adjust the spices I use in north Indian dishes according to our taste and aroma and also try to keep them look/smell like almost north Indian dishes as well. In my opinion almost all over India same spices are used, but in different quantities and combinations, so that makes the dish’s aroma and taste differ from one part to another. So we can always adjust those accordingly. Somewhat same thing even I did today! Instead of using garam masala and some extra masala, I used our south Indian Palyada Pudi/subji masala powder.

Recipe Link - http://tinditirtha.com/2017/10/25/aloo-gobhi-matar-a-very-famous-north-Indian-special-curry/

Divya Suresh @cook_8942971

Recipe Link - http://tinditirtha.com/2017/10/25/aloo-gobhi-matar-a-very-famous-north-Indian-special-curry/

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Ingredients

4 servings

1&1/2 cupsCauliflower florets -
1 bigPotato -
3/4 cupGreen Peas
1 tspGhee
1/2 tspCumin seeds
1/2 tspTurmeric powder
1 tsp Red chilli powder - 1 tsp (which gives colour)
1&1/2 tbspPalyada Pudi/subji masala - (adjust)
1 tbspTamarind juice
1 tspJaggery
1 tbspKasoori methi
2 tbspCoriander leaves -
to tasteSalt
For grinding :
1Onion, chopped - big
2Tomato, chopped - medium sized
2Green chillies -
1 tbspGinger
For tempering :
1/2 tbspOil
1/4 tspMustard seeds
1/2 tspCumin seeds powder
1/2 tspCumin seeds
1/2 tspFenugreek powder
1/4 tspHIng
1/2 tspFennel seeds
1/2 tspBlack sesame seeds
1/2tspBlack pepper powder
2Bay leaf/tej patta - medium sized

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Steps

1

Boil some water and add in little salt & turmeric powder into it and boil cauliflower florets in it for 2 minutes, drain all the water and keep it aside. Half boil potato cubes and green peas as well
2

Gather onion, tomato, green chilli and ginger in a mixie jar and grind them into a fine paste
3

Mean while heat 1 tsp ghee in a pan and add in 1/2 tsp cumin seeds, when it splutter add all the three half boiled vegetables and fry them well, add required amount of salt
4

Heat 1/2 tbsp oil in an another pan and add in all the masalas listed under the heading 'for tempering', one by one and let them crackle, Now add in the ground paste and saute it till all the water evaporates and becomes dry, then add in salt, red chilli powder, turmeric powder and Palyada pudi/subji masala
5

Combine everything well and add water to the desired consistency (I have added up to 1&1/2 cup) and when it is boiled well, add in tamarind juice, jaggery and crushed Kasoori methi
6

Now add in sauteed vegetables, and boil further for 1 more minute, sprinkle coriander leaves and your Aloo-gobhi-matar is ready to be served with phulka, roti etc