Tari Wali Gobhi

Name: Tari Wali Gobhi
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gms Gobhi; 1/2 Cup Matar; 1 Aloo (Non-Boiled); 2 Onions; 2 Tomatoes; 1/2 Beetroot; 3 Green Chillies; 1 tablespoon Ginger Garlic Paste; 3-4 tablespoons Dahi; 1 teaspoon Jeera; 1 Pinch Hing; some Dhaniya Stems; For Spices-; 1/2 teaspoon Haldi Powder; 1/2 teaspoon Laal Mirch Powder; 3 teaspoons Dhaniya Powder; 1 Teaspoon Salt; 1 teaspoon Garam Masala; 1/2 teaspoon Roasted Jeera Powder; 1 Teaspoon Roasted Kasuri Methi; 1 Teaspoon Chilli Flakes

Deepank @Deepank126

New Delhi

Tari Wali Gobhi

Saved

Ingredients

4-5 servings

500 gmsGobhi
1/2 CupMatar
1Aloo (Non-Boiled)
2Onions
2Tomatoes
1/2Beetroot
3Green Chillies
1 tablespoonGinger Garlic Paste
3-4 tablespoonsDahi
1 teaspoonJeera
1 PinchHing
someDhaniya Stems
ForSpices-
1/2 teaspoonHaldi Powder
1/2 teaspoonLaal Mirch Powder
3 teaspoonsDhaniya Powder
1 TeaspoonSalt
1 teaspoonGaram Masala
1/2 teaspoonRoasted Jeera Powder
1 TeaspoonRoasted Kasuri Methi
1 TeaspoonChilli Flakes

Saved

Steps

1

Wash Gobhi & Aloo properly, peel off its skin & chop aloo in medium-small size pieces & chop Gobhi in medium size florets.
2

Chop Tomatoes, Onions, Dhaniya Stems, Beetroot & Green Chillies roughly.
3

Now take a kadhai, add 3/4 oil in it & keep the gas on medium flame.
4

When oil gets heated up, shallow fry Aloo, Gobhi & Matar till they are golden brown in colour.
5

When they turn into golden brown in colour, turn off the gas & take them out in a plate.
6

Then again take a kadhai, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.
7

When oil gets heated up, add 1 Teaspoon Jeera, 1 Pinch Hing in it & let them sizzle.
8

When they start sizzling, add roughly chopped onions, green chillies & 1 Table Spoon Ginger Garlic Paste in it & cook them till they become translucent/ Soft.
9

After 2-3 minutes, when they become translucent add roughly chopped tomatoes in it with 1 Teaspoon Salt so that they start releasing oil quickly.
10

After 4-5 minutes, when they start releasing oil add spices mix in it & roast them for 2-3. Instead.
11

After 2-3 minutes, add roughly chopped beetroot & dhaniya stems in it & roast them for 1 minute.
12

Don’t roast them for more than 1 Minute otherwise gravy will become bitter.
13

After 1 minute, turn off the gas & let the mixture cool down properly.
14

When the mixture cool down properly, grind them properly into paste in a mixer grinder.
15

Then take same kadhai, add 1 Table Spoon Oil in it & keep the gas on medium flame.
16

When oil gets heated up, add finely grinded mixture paste in it & let the first boil come up.
17

When it starts boiling, add fried aloo, Gobhi & Matar pieces in it with some water & mix them properly.
18

Then add 1 Teaspoon Garam Masala, 1/2 Teaspoon Roasted Jeera Powder, 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
19

Now cook them on low flame with lid covered for 5 minutes.
20

Your Tari Wali Gobhi is ready to be served.