Mughlai Style Aloo Matar Gobi Gravy Recipe

March 11, 2019

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Mughlai Style Aloo Matar Gobi Gravy Recipe
Time:Prep: 10 M|Cook: 25 M|Total: 35 M
Makes:5 Servings
Meal:Lunch
Cuisine:Mughlai

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. Mughlai Aloo Matar Gobi Recipe
  2. Mughlai Dum Arbi Recipe
  3. Mughlai Zafrani Murg Recipe

Ingredients

For the masala

    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
    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)

Instructions for Mughlai Style Aloo Matar Gobi Gravy Recipe

    1

    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.

    2

    Add the curd into a bowl, add saffron to it and mix well until combined. Keep aside. 

    3

    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. 

    4

     Heat butter on low flame in a heavy bottomed pan. Once the butter melts, add cumin seeds and let it sputter. 

    5

    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.

    6

    Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute.

    7

    Pour 1/2 a cup of water and salt for cooking the vegetables. Adjust the consistency of the gravy to your choice. 

    8

    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. 

    9

    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. 

    10

    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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