Gobi Aloo Matar ki Sabzi / cauliflower,potato,pea veg

Name: Gobi Aloo Matar ki Sabzi / cauliflower,potato,pea veg
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 Tomatoes; 2 cup Cauliflower/ Gobi; 2 Potatoes; 1/2 Cup Peas; 2 Green Chilli; 5 tsp Oil; 1/2 tsp Kasuri Methi; 1/2 tsp Cumin Seeds; 1 tsp Ginger Garlic Paste; 1 tsp Coriander Powder; 1 tsp Red Chilli Powder; 1/4 tsp Turmeric Powder; 1/2 tsp Dry Mango Powder/ Amchur Powder; 1/2 tsp Garam Masala; as per Taste Salt; 2 tsp chopped Coriander leaves

Shivangi Khetrapal @cook_16144369

Ahmedabad

#goldenapron

Shivangi Khetrapal @cook_16144369

Saved

Ingredients

30 minutes

3-4 servings

2Tomatoes
2 cupCauliflower/ Gobi
2Potatoes
1/2 CupPeas
2Green Chilli
5 tspOil
1/2 tspKasuri Methi
1/2 tspCumin Seeds
1 tspGinger Garlic Paste
1 tspCoriander Powder
1 tspRed Chilli Powder
1/4 tspTurmeric Powder
1/2 tspDry Mango Powder/ Amchur Powder
1/2 tspGaram Masala
as per TasteSalt
2 tspchopped Coriander leaves

Saved

Steps

30 minutes

1

In a blender take chopped tomatoes and green chilli and make a fine paste out of it.
2

In a pan add 2 tsp oil, then add cumin seeds. After few seconds add tomato chilli paste and ginger garlic paste to it. Mix well and let it cook for 5 minutes.
3

After 5 minutes add turmeric powder, coriander powder, chilli powder, amchur powder and mix with gravy. Let it cook till masala leaves side of pan or oil starts separating from masala
4

Heat another kadhai add 3 tsp oil and add cauliflower. Cover and cook. We just need to stir fry the vegetables or till veggies become soft. In similar manner stir fry potatoes and peas.
5

Once the vegetable are stir fry, transfer to pan in which gravy is cooked. Mix well.
6

Add kasuri methi, coriander leaves and garam masala and salt. Mix well and cover and cook for 5 minutes.
7

Gobi Aloo Matar is ready to serve with hot chapatis.. ENJOY!!