Aloo Gobi mutter is an awesome combination as subji for both roti and rice. My family loves potato, cauliflower and peas. So this is a winning combo. I make aloo gobi simply with onion and tomato, but this one is a spicy version with ginger garlic and other spices. This was quite a welcome change for me and Aj as usual loved it as it had a great flavour. I made it to pair it with Masala kuzhambu and this was a perfect match for it.
Aloo Gobi Mutter recipe
Prep Time: 15 mins | Cook time: 15 mins | Serves: 3
Ingredients
| Potato, small | 2 |
| Cauliflower, cut into small florets | 1 cup |
| Peas | 1/2 cup |
| Onion | 2 |
| Sambar powder/ Red chilli powder | 1 tsp |
| Oil | 1 tsp |
| Turmeric | 1/4 tsp |
| Coriander leaves | 2 tblsp |
| Salt | As needed |
To Grind
| Garlic | 4 flakes |
| Ginger | A small piece equivalent to 2 garlic size. |
| Coriander seeds | 2 tsp |
| Fennel / soambu | 1 tsp |
To Temper
| Oil | 1 tblsp |
| Cinnamon | 1 small piece |
Method
- Slice onion lengthwise, Peel the potato and chop into small cubes set aside. Grind the ingredients under ‘To grind’ table with little water.
- Heat a kadai with oil and temper with cinnamon and add onion, fry till transparent. Add the ground paste and fry in low flame for 2 minutes or until the raw smell goes away.
- Add the vegetables, salt and give a fry for 2 minutes in medium flame. Add turmeric, sambar powder and sprinkle 2 tblsp water.
- Mix well and cook covered in low flame for 5 minutes.
- Once done, add oil towards the end and fry for 3-4 minutes. Garnish with coriander leaves, chopped finely.
Notes
- When you fry the veggies in the beginning, it helps the veggies to get cooked quickly.
- You can replace green peas with beans as well and make it same way, but make sure you use baby beans or young beans.
Serve with your favourite , goes well with dal tadka / dal fry or with rice or roti.
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