MughlaiLunchVegetarian

Mughlai Style Aloo Matar Gobi Gravy Recipe

Name: Mughlai Style Aloo Matar Gobi Gravy Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Cuisine: Mughlai
Ingredients: 1 cup cauliflower (gobi) - florets; 1/2 cup green peas (matar) - fresh; 3 potatoes (aloo) - cut into cubes; 1/2 teaspoon saffron strands; 1/4 cup curd (dahi / yogurt); 2 tablespoons butter; 1 teaspoon cumin seeds (jeera); salt - as required; 1 onion - roughly chopped; 4 dry red chillies; 1 teaspoon coriander (dhania) seeds; 1 inch cinnamon stick (dalchini); 2 cloves (laung); 2 cloves cardamom (elaichi) pods/seeds; 1/4 teaspoon fennel seeds (saunf)

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🇮🇳

Calories

725kcal

Estimated Cost

₹375-525

Carbs94g

Protein44g

Fats19g

Servings Scaler

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

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Recipe Source: archanaskitchen.com

MughlaiLunchVegetarian

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🇮🇳

Cook Time35 min

Calories

725kcal

Est. Cost₹375-₹525

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

94g(52%)

Protein

44g(24%)

Fats

19g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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