Mughlai Aloo Matar Gobi Recipe
Mughlai Aloo Matar Gobi as the name suggests is a typical Indian side dish higher on spicy side with the flavors of Ghee, Curd and fried onion. If you are planning Indian menu for the party than this dish would fit in well and compliments almost all kinds of dals, curries. During winter cauliflower and green peas are abundantly available in market so this recipe could be tried during the season with the best of local produce.
If you like this recipe, you can also try other Vegetable recipes such as
- 500 gram Cauliflower (gobi)
- 2 Potatoes (Aloo)
- 1/3 cup Green peas (Matar) , steamed
- 2 Onions , thinly sliced
- 2 tablespoon Curd (Dahi / Yogurt)
- 2 tablespoons Ghee , plus more for shallow frying
- Salt , as per taste
- 1 teaspoon Turmeric powder (Haldi) Ingredients to be ground into paste
- 1 tablespoon Coriander (Dhania) Seeds
- 1 inch Ginger
- 4 cloves Garlic
- 4 Cloves (Laung)
- 3 Kashmiri dry red chillies
- 3 Cardamom (Elaichi) Pods/Seeds , peeled with only seeds
How to make Mughlai Aloo Matar Gobi Recipe
To begin making the Mughlai Aloo Matar Gobi Recipe , we will first clean, wash and cut the cauliflower and potatoes in big pieces. Keep all the remaining ingredients handy and ready.
Steam the green peas along with a little salt and a dash of sugar and keep aside.
Heat 1 tablespoon of ghee; add in the sliced onions and saute until deep brown in color. Once done, turn off the heat and allow it to cool. Once it cools, make smooth paste of the onions and keep aside.
Make paste of all the ingredients mentioned under "To be ground into paste" using 1 - 3 tablespoon of water. Keep the chilli paste aside.
Once again in the heavy bottomed pan; add in 1 tablespoon of ghee. Add in the onion paste and the chilli paste and saute for about 3 to 4 minutes until you notice the aromas coming out. Make sure to keep the heat in low to medium heat as this can burn the spices.
Once the onion and chilli paste as a good aroma, stir in the yogurt, salt and turmeric powder. Saute until you notice the masala has thickened.
Finally add in the cut potatoes and cauliflower florets and stir into the masala until the masala get well coated onto the vegetables. Add in 1/2 cup of water, turn the heat to low and cover the pan. Allow the vegetables to cook in the Mughlai Masala for about 15 to 20 minutes or until the vegetables are softened and cooked, but not mushy.
Once done, stir in the steamed green peas and finely chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste.