Mughlai Style Aloo Matar Gobi Gravy Recipe
Mughlai Style Aloo Matar Gobi Gravy is a delicious recipe of basic vegetables of Potato, Peas and Cauliflower cooked in a royal Mughlai Style gravy and topped with a curd and saffron mixture to give it that rich flavour.
Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe is a rich onion based gravy that will keep you wanting to eat more than just one serving. This curry is prepared with day to day vegetables such as Potato/Aloo, Matar/Peas and Gobi/Cauliflower but the gravy it is cooked in gives it that extra flavour to these humble vegetables.
This Gravy is rich as it has a brilliant finish in the addition of a decadent curd and saffron/kesar mixture. The gravy gives out a strong aroma while being cooked making your family members come into the kitchen to have a taste while it is being cooked.
Serve this Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner.
If you like this recipe, here are a few more Mughlai Style Recipes that you can prepare for your Indian Lunch or Dinner:
- 1 cup Cauliflower (gobi) , florets, cleaned
- 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 (Salted)
- 1 teaspoon Cumin seeds (Jeera)
- Salt , as required For the masala
- 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)
How to make Mughlai Style Aloo Matar Gobi Gravy Recipe
To begin making the Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe, keep all your ingredients ready. Make sure to keep the cut potatoes/aloo in water to prevent it from darkening.
Add the curd into a bowl, add saffron to it and mix well until combined. Keep aside.
In a mixer-jar add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom and fennel. Grind into a smooth paste adding a little water.
Heat butter on low flame in a heavy bottomed pan. Once the butter melts, add cumin seeds and let it sputter.
Now, add the ground masala and saute well. Stir and cook in medium flame until oil separates from the masala. This will take about 3 to 4 minutes.
Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute.
Pour 1/2 a cup of water and salt for cooking the vegetables. Adjust the consistency of the gravy to your choice.
Close the lid of the pan and keep it closed until the vegetables get cooked. The vegetables should not be completely soft, but should have a bit of a bite to it.
Simmer the flame and add the prepared curd saffron mixture to it. Mix and cook for 2 more minutes in a completely low flame. Turn off the flame after 2 minutes.
Serve this Mughlai Style Aloo Matar Gobi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner.