Sunday, 5 June 2016

Aloo, Gobi aur Matar ki Sabji - Potato, Cauliflower and Green Peas Curry

Aloo, Gobi doesn't need any introduction, I am sure the whole world knows about it, after our lovely Gurinder Chadha put the spotlight on the humble cauliflower and potato sabji (aka aloo gobi ) as much as football in the much famed and acclaimed 'Bend it Like Beckham'


Just over the last weekend, one of the TV channels aired this movie prior to Euro World Cup 2016, and we watched it with our daughter, she told me as this is one of her favourite movie, which I never knew until that night ! Oh and just two days ago she went to Wembley, to watch England vs Portugal, hmmm I better tell her to make round chapattis and start cooking more Aloo Gobi :D :D


Next day I bought cauliflower and prepared Aloo, Gobi aur Matar ki sabji! Remember the tagline "why cook aloo gobi, when you bend it like Beckham"? Definitely not me :D



Aloo, Gobi aur Matar ki sabji is delicious, hearty and a warm dish and hugely popular in Indian households and in mine too. We surely relish this classic sabji with hot Phulka , it's truly a delightful meal. Every household has their own secret method to prepare this sabji deliciously. The Aloo Gobi, which I learnt from my mum and gained so many extra points in the eligibility for an Indian husband :D, I will share some other time with you, but today you will see my version which is equally good as hers but just a bit drier :)



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Aloo, Gobi aur Matar Sabji
Aloo, Gobi aur Matar Sabji, delicious and flavourful, cooked in an onion, tomato and spicy gravy.

Ingredients
  • 500 g Cauliflower florets + some green leaves chopped
  • 150 g Potato peeled and cubed
  • 150 g Green Peas ( frozen )
  • 1/2 cup Onion peeled and finely chopped
  • 1 tbsp. garlic and Ginger paste
  • 2-3 adjust per your liking Green chillies crushed
  • 200 g Tomato finely chopped or can tomato
  • Salt to taste
  • 1 and half tsp. Red Chilli powder
  • 1/2 tsp. Turmeric powder
  • 2 tsp. Ground cumin and corinader
  • 1/4 tsp. Garam masala
  • 3-4 tbsp. Oil
  • 1/2 tsp. Kasoori methi
  • handful Fresh coriander leaves
Instructions
Rinse cauliflower and let all the water drain.
Wash the potato and green leaves, leave it aside.
In a heavy bottom pan or kadai heat oil and add onion and sauté until light brown. 
Add ginger garlic paste and cook for a minute. 
Now add green chillies and chopped tomato.
Cook the mixture until oil separate from the mixture. 
Now add all the masala and let it cook again, once again let the oil separate from the mixture.
Add kasoori methi, mix and add potato and leaves.
Mix well and cover the pan with the lid and keep heat on low.
After 3-4 minutes , add cauliflower , green peas and salt.Mix well, and cover the pan with the lid.
Let the sabji cook on a very low heat, it will take about 20-25 minutes.
In between keep stirring the sabji to prevent sticking.
Once done, sprinkle coriander and serve hot.
Enjoy with hot chapatti or paratha and yogurt and salad.
Details
Prep time: Cook time: Total time: Yield: 4-6 people

























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8 comments:

  1. Oh I love Aloo Gobi Mutter Sabji with Phulka's .. They make a hearty meal

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  2. I adore aloo gobi (mostly because I love cauliflower so much) its such a fantastic dish, your recipe looks fantastic! Your post made me laugh - I think I'd rather make Aloo Gobi than bend it like Beckham too!

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  3. Yum! I always order this out, but have never made it myself. I'll need to give it a try!

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  4. This looks delicious. I too enjoy the dish but haven't tried making it yet. I'm Ok at football or soccer as we say here, but I think making this would still be easier then bending it like Beckham!

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  5. Anything with cauliflower is a winner to me and these beautiful spices make this look sensational!

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  6. Oh yes, I remember that reference in Bend it like Beckham! Had forgotten. Classic dish, and lovely images.

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  7. This looks delicious! I am such a fan of cauliflower in aloo gobi although it is only a couple of years since I started liking it! I love how it goes so well with spices.

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