Recipe of Aloo Gobi Matar Dry Recipe

Aloo Gobi Ki Subzi (Potatoes And Cauliflower)

Added fresh tomatoes and lots of peas.

Recipe Summary Aloo Gobi Ki Subzi (Potatoes And Cauliflower)

This is a simple and easy to toss together recipe using cauliflower. Serve this dish with Indian breads such as thin rotis or naans--even a pita bread will do! Garnish with cilantro if you'd like. Asofoetida can be found in some grocery stores, but will most likely be found in an Indian grocery store, it is often called 'hing'.

Ingredients | Aloo Gobi Matar Dry Recipe

3 tablespoons vegetable oil

¼ teaspoon mustard seed

1 pinch asafoetida powder

¼ teaspoon cumin seeds

1 pinch ground turmeric

1 hot green pepper, split down its length (Optional)

3 roma (plum) tomatoes, chopped

2 tablespoons minced fresh ginger root

1 potato, cubed

1 head cauliflower, broken into small florets

½ teaspoon white sugar

salt to taste

Directions

Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.

Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Info | Aloo Gobi Matar Dry Recipe

prep: 20 mins cook: 15 mins total: 35 mins Servings: 2 Yield: 2 servings

TAG : Aloo Gobi Ki Subzi (Potatoes And Cauliflower)

Side Dish, Vegetables, Tomatoes,