Aloo Gobhi ki Sabzi Recipe - Aloo Gobhi Matar Masala Dhaba Style - Aloo Gobi Matar Spicy Curry
Aloo gobhi sabzi prepared with cauliflower florets and fresh peas is super scrumptious to eat. Serve this dhaba style curry sabzi with chapatti, parantha or poori.
हिन्दी में पढिये : Aloo Gobhi ki Sabzi Recipe - Aloo Gobhi Matar Masala Dhaba Style
Ingredients for Aloo Gobhi Matar Masala Dhaba Style
- Cauliflower- 300 grams (Floret)
- Potatoes- 3 (300 grams) (Peeled)
- Green pea- 1 cup
- Tomatoes- 3 (250 grams) (paste)
- Green coriander- 3 to 4 tbsp (Finely chopped)
- Dry fenugreek leaves- 2 to 3 tsp
- Ginger paste- 1 tsp
- Cream- 2 tbsp
- Green chili- 2 (Finely chopped)
- Cumin seeds- ¾ pinch
- Garam masala powder- ¼ tsp
- Red chili powder- less than ½ tsp
- Coriander powder- 1.5 tsp
- Turmeric powder- ½ tsp
- Salt- more than 1 tsp (or to taste)
How to make Aloo Gobi Matar Spicy Curry
Fry the veggies
Start with frying the cauliflower florets for making aloo gobhi matar curry. For this, heat enough oil in a wok. To check if the oil is sufficiently hot, bring your hand over the wok and you will feel the warmth. Oil is hot, drop the florets into the oil for frying. Fry until the cauliflower gets little tender and there is slight change in the color. Drain out he dried chunks on a plate.
After this, slice the potatoes in long wedges and drop them in the oil. Fry until they turn tender and golden brown in color. Drain out the potatoes when fried aptly. Now turn off the flame.
Now to shallow fry the peas, take another wok or pan and add 1 to 2 tbsp oil to it. When the oil is hot enough, place the peas to it. Cover and cook for 2 minutes until they get tender. Reduce the flame and take out the aptly cooked peas from the wok. Likewise fry rest of the veggies as well.
Prepare the masala
Add 1 tbsp more oil to the same wok and let it heat sufficiently. Then splutter cumin seeds first. Later add asafoetida, turmeric powder, coriander powder and ginger paste. Keep the flame low to prevent spices from browning. Also add green chilies to the masala and saute for a while.
After this, add tomato paste and red chilly powder to the wok. Now saute the masala until oil starts separating from it. Masala is now ready as oil has started separating from it. Add dry fenugreek leaves and saute for a while. Mix cream to the masala and saute for another 1 to 1.5 minutes. Now add garam masala and salt to the masala and mix thoroughly.
Mix roasted veggies to the masala
Add roasted potatoes, cauliflower and peas to the masala and stir well to mix. To make it with little gravy add 3/4 cup of water and mix well. Now add some green coriander leaves, cover and cook the sabzi for 3 to 4 minutes on low flame.
Remove the lid after 5 minutes, sabzi is now ready. Transfer the sabzi to a serving plate. Garnish with some green coriander sprigs and serve this yummy and mouth drooling sabzi with steaming hot chapattis, paranthas, naan or poori and relish eating.
Suggestions:
- You can adjust the quantity of red chilly powder in the sabzi as per your taste and preference.
- If you wish to keep it dry then after adding all the veggies, cover and cook the sabzi for 2 to 3 more minutes.
Aloo Gobhi ki Sabzi Recipe - Aloo Gobhi Matar Masala Dhaba Style - Aloo Gobi Matar Spicy Curry
Tags
- Punjabi Recipes
- North Indian Recipes
- aloo gobhi ki sabzi
- aloo gobhi matar masala dhaba style
- aloo gobhi matar spicy curry
- alu gobhi matar sabzi
- gobhi matar alu
Categories
- Curry, Fry and Pulses
- Vegetable Fry Recipe
- Vegetarian Curry Recipes
- Miscellaneous
- Punjabi Recipes
- North Indian Recipes
- Indian Regional Recipes
- Featured