Mughlai Style Aloo Matar Gobi Gravy Recipe
A vegetarian Mughlai recipe with cauliflower (gobi) - florets, green peas (matar) - fresh, potatoes (aloo) - cut into cubes. Ready in 35 min, serves 5.
Curated byZainab Khan🇮🇳
Instructions
20 steps- 1
To begin making the Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe, keep all your ingredients ready
- 2
Make sure to keep the cut potatoes/aloo in water to prevent it from darkening
potatoes (aloo) - cut into cubes(3) - 3
Add the curd into a bowl, add saffron to it and mix well until combined
potatoes (aloo) - cut into cubes(3)saffron strands(1/2 teaspoon)curd (dahi / yogurt)(1/4 cup) - 4
Keep aside
- 5
In a mixer-jar add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom and fennel
cumin seeds (jeera)(1 teaspoon)onion - roughly chopped(1)dry red chillies(4)coriander (dhania) seeds(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)cloves cardamom (elaichi) pods/seeds(2)fennel seeds (saunf)(1/4 teaspoon) - 6
Grind into a smooth paste adding a little water
potatoes (aloo) - cut into cubes(3) - 7
Heat butter on low flame in a heavy bottomed pan
tablespoons butter(2) - 8
Once the butter melts, add cumin seeds and let it sputter
tablespoons butter(2)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 teaspoon)fennel seeds (saunf)(1/4 teaspoon) - 9
Now, add the ground masala and saute well
- 10
Stir and cook in medium flame until oil separates from the masala
- 11
This will take about 3 to 4 minutes
- 12
Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute
onion - roughly chopped(1) - 13
Pour 1/2 a cup of water and salt for cooking the vegetables
salt - as required - 14
Adjust the consistency of the gravy to your choice
- 15
Close the lid of the pan and keep it closed until the vegetables get cooked
- 16
The vegetables should not be completely soft, but should have a bit of a bite to it
- 17
Simmer the flame and add the prepared curd saffron mixture to it
saffron strands(1/2 teaspoon)curd (dahi / yogurt)(1/4 cup) - 18
Mix and cook for 2 more minutes in a completely low flame
- 19
Turn off the flame after 2 minutes
- 20
Serve this Mughlai Style Aloo Matar Gobi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner
Rate this recipe
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Mughlai Style Aloo Matar Gobi Gravy Recipe
A vegetarian Mughlai recipe with cauliflower (gobi) - florets, green peas (matar) - fresh, potatoes (aloo) - cut into cubes. Ready in 35 min, serves 5.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe, keep all your ingredients ready
- 2
Make sure to keep the cut potatoes/aloo in water to prevent it from darkening
potatoes (aloo) - cut into cubes(3) - 3
Add the curd into a bowl, add saffron to it and mix well until combined
potatoes (aloo) - cut into cubes(3)saffron strands(1/2 teaspoon)curd (dahi / yogurt)(1/4 cup) - 4
Keep aside
- 5
In a mixer-jar add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom and fennel
cumin seeds (jeera)(1 teaspoon)onion - roughly chopped(1)dry red chillies(4)coriander (dhania) seeds(1 teaspoon)inch cinnamon stick (dalchini)(1)cloves (laung)(2)cloves cardamom (elaichi) pods/seeds(2)fennel seeds (saunf)(1/4 teaspoon) - 6
Grind into a smooth paste adding a little water
potatoes (aloo) - cut into cubes(3) - 7
Heat butter on low flame in a heavy bottomed pan
tablespoons butter(2) - 8
Once the butter melts, add cumin seeds and let it sputter
tablespoons butter(2)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(1 teaspoon)fennel seeds (saunf)(1/4 teaspoon) - 9
Now, add the ground masala and saute well
- 10
Stir and cook in medium flame until oil separates from the masala
- 11
This will take about 3 to 4 minutes
- 12
Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute
onion - roughly chopped(1) - 13
Pour 1/2 a cup of water and salt for cooking the vegetables
salt - as required - 14
Adjust the consistency of the gravy to your choice
- 15
Close the lid of the pan and keep it closed until the vegetables get cooked
- 16
The vegetables should not be completely soft, but should have a bit of a bite to it
- 17
Simmer the flame and add the prepared curd saffron mixture to it
saffron strands(1/2 teaspoon)curd (dahi / yogurt)(1/4 cup) - 18
Mix and cook for 2 more minutes in a completely low flame
- 19
Turn off the flame after 2 minutes
- 20
Serve this Mughlai Style Aloo Matar Gobi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner
Rate this recipe
