25 October, 2017
ALOO GOBHI MATAR a very famous north Indian special curry
Aloo-Gobhi-Matar subji or potato-cauliflower-green peas curry is one of the regular accompaniment dish along with roti/phulka/plain parata etc here in north India.
Suresh doesn’t like dishes & spices with strong smell, so I always adjust the spices I use in north Indian dishes according to our taste and aroma and also try to keep them look/smell like almost north Indian dishes as well.
In my opinion almost all over India same spices are used, but in different quantities and combinations, so that makes the dish’s aroma and taste differ from one part to another. So we can always adjust those accordingly.
Somewhat same thing even I did today ! Instead of using garam masala and some extra masala, I used our south Indian (Karnataka)style Palyada Pudi/subji masala powder.
Ingredients :
- Cauliflower florets – 1&1/2 cups
- Potato – 1 big
- Green Peas – 3/4 cup
- Ghee – 1 tsp
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp (which gives color)
- Palyada Pudi/subji masala – 1&1/2 tbsp ( adjust)
- Tamarind juice – 1 tbsp
- Jaggery – 1 tsp
- Kasoori methi – 1 tbsp
- Coriander leaves – 2 tbsp
- Salt to taste
For grinding :
- Onion, chopped – 1 big
- Tomato, chopped – 2 medium sized
- Green chillies – 2 nos.,
- Ginger – 1 tbsp
For tempering :
- Oil – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Cumin seeds powder – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Fenugreek powder – 1/2 tsp
- HIng – 1/4 tsp
- Fennel seeds – 1/2 tsp
- Black sesame seeds – 1/2 tsp
- Black pepper powder -1/2 tsp
- Bay leaf/tej patta – 2 medium sized
PROCEDURE :
- Boil some water and add in little salt & turmeric powder into it and boil cauliflower florets in it for 2 minutes, drain all the water and keep it aside
- Half boil potato cubes and green peas as well
- Gather onion, tomato, green chilli and ginger in a mixie jar and grind them into a fine paste
- Mean while heat 1 tsp ghee in a pan and add in 1/2 tsp cumin seeds, when it splutter add all the three half boiled vegetables and fry them well, add required amount of salt
- Heat 1/2 tbsp oil in an another pan and add in all the masalas listed under the heading ‘for tempering’, one by one and let them crackle
- Now add in the ground paste and saute it till all the water evaporates and becomes dry, then add in salt, red chilli powder, turmeric powder and Palyada pudi/subji masala
- Combine everything well and add water to the desired consistency (I have added up to 1&1/2 cup) and when it is boiled well, add in tamarind juice, jaggery and crushed Kasoori methi
- Now add in sauteed vegetables, and boil further for 1 more minute, sprinkle coriander leaves and your Aloo-gobhi-matar is ready to be served with phulka, roti etc
