Cauliflower Potato Peas Dry Vegetable or Sabzi

Name: Cauliflower Potato Peas Dry Vegetable or Sabzi
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 10-12 cauliflower florets chopped into small pieces; 1 potato cubed into small pieces; 2 tbsp green peas; 1/2 tsp ginger paste; 1/2 tsp turmeric powder; 1/4 spoon red chilli powder; 1/4 th tsp garam masala; 1/2 tsp coriander powder; 2 green chillies ,chopped finely; 1/4 th tsp kalonji, fennel and fenugreek seeds; 1 tbsp coriander chopped; 2 tbsp mustard oil

Kumkum Chatterjee @cook_12055532

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Cauliflower Potato Peas or Aloo Gobhi Matar are a perfect combination with nutritional value. They can be cooked in various ways.This recipe is a quick and simple dish which pairs well as a side dish with dal and rice or with any Indian flatbread. The cauliflower florets and potato are chopped to similar size to produce even cooking.The sabzi is cooked on low to medium flame.This flavourful cauliflower and potato dish is one of the most beloved side dish all over India and is also ideal for kid's lunch box with roti or paratha.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

3 servings

10-12cauliflower florets chopped into small pieces
1potato cubed into small pieces
2 tbspgreen peas
1/2 tspginger paste
1/2 tspturmeric powder
1/4 spoon red chilli powder
1/4 th tsp garam masala
1/2 tspcoriander powder
2green chillies ,chopped finely
1/4 th tsp kalonji, fennel and fenugreek seeds
1 tbspcoriander chopped
2 tbspmustard oil

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Steps

20 minutes

1

Chop cauliflower florets into small pieces. Cube potato.Smear 1/4 th tsp turmeric and a little salt to the vegetables. Heat mustard oil in a wok or pan.Fry cauliflower and potato separately in low flame till nearly done but not mushy.In the remaining oil,sprinkle kalonji,fennel and fenugreek (methi)seeds.When they splutter add the fried vegetables,ginger paste and toss.Add green peas,chopped green chilies, dry masalas,salt and sugar to taste.Drizzle some water if needed and cook in medium flame.
2

When the vegetables are well cooked but not mushy, sprinkle garam masala and toss. Garnish with chopped coriander and serve as a side dish with dal and rice, or with any Indian flatbread in lunch or dinner.