Aloo gobhi tamatar sabji

Name: Aloo gobhi tamatar sabji
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup potatoes diced; 1 cup cauliflower florets, medium size; 1/2 cup chopped tomatoes; 1/3 cup peas; 1/2 tsp ginger paste; 1 small green chilli; 1/2 tsp cumin and methi seeds mixed; 1 tbsp mustard oil for cooking; 3/4 tsp sabji masala; 1/4 tsp Turmeric powder; to taste Salt; As needed Coriander leaves

Richa Vardhan @apnirasoi

Mumbai

#week2of5

This is very common curry in all over India especially on the streets in North India. It is served with kachauris, kulchhas or parathas, roti or rice.

It has got varied tastes and textures depending upon how you cook it.

Cauliflower, potatoes, tomatoes and especially peas taste amazing in the season.
We love to eat this rasdar sabji with rice.

Here I am presenting my own version of making this vegetable. Hope you like it.

#week2of5

This is very common curry in all over India especially on the streets in North India. It is served with kachauris, kulchhas or parathas, roti or rice.

It has got varied tastes and textures depending upon how you cook it.

Cauliflower, potatoes, tomatoes and especially peas taste amazing in the season.
We love to eat this rasdar sabji with rice.

Here I am presenting my own version of making this vegetable. Hope you like it.

Richa Vardhan @apnirasoi

Mumbai

#week2of5

This is very common curry in all over India especially on the streets in North India. It is served with kachauris, kulchhas or parathas, roti or rice.

It has got varied tastes and textures depending upon how you cook it.

Cauliflower, potatoes, tomatoes and especially peas taste amazing in the season.
We love to eat this rasdar sabji with rice.

Here I am presenting my own version of making this vegetable. Hope you like it.

#week2of5

This is very common curry in all over India especially on the streets in North India. It is served with kachauris, kulchhas or parathas, roti or rice.

It has got varied tastes and textures depending upon how you cook it.

Cauliflower, potatoes, tomatoes and especially peas taste amazing in the season.
We love to eat this rasdar sabji with rice.

Here I am presenting my own version of making this vegetable. Hope you like it.

Saved

Ingredients

20 minutes

4 servings

1 cuppotatoes diced
1 cupcauliflower florets, medium size
1/2 cupchopped tomatoes
1/3 cuppeas
1/2 tspginger paste
1small green chilli
1/2 tspcumin and methi seeds mixed
1 tbspmustard oil for cooking
3/4 tspsabji masala
1/4 tspTurmeric powder
to tasteSalt
As neededCoriander leaves

Saved

Steps

20 minutes

1

Heat oil in kadahi, sprinkle cumin methi seeds and green chilli, let it crackle, add chopped potatoes and flower florets, mix well, cook it covered for 5-6 minutes on low flame stiring in between.
2

Remove the lid, add salt and turmeric powder, saute it for another 3-4 minutes on medium to high flame.
3

Add chopped tomatoes and green chilli, ginger paste, mix well. See if the tomatoes have become soft, add sabji masala and mix. Add enough water to make aloo gobhi half dip into it. (You can change water quantity according to the consistency you need).
4

Cover and let it boil for 2-3 minutes on medium to high flame. Then switch off the flame and transfer sabji into a serving bowl.
5

Garnish with fresh coriander leaves and serve hot with rice, chapati, paratha or kachauris.