Check out more curry recipe- Cabbage Kofta curry, Kathal(jackfruit) ki sabji, Aloo-Parwal Gravy, matar-mushroom gravy.
Preparation Time- 10 min.
Cooking Time- 30 min.
Cuisine- main coarse
Serve- 4 person
200 gram cauliflower ( small florets)
2 medium potatoes cut in cubed
½ cup matar (green peas)
2 medium chopped onion
1 tespn chopped ginger
1 tespn chopped garlic
I medium chopped tomato
1-2 bay leaf
2-3 whole red chilli
1 tespn red chilli powder
½ tspn turmeric powder
1 tespn garam masala
2-3 tbspn oil
1 teaspn cumin seeds
1 stick cinnemon
1teaspn dhaniya powder
Salt to taste
Chopped coriander leave for garnishing
Chopped roughly onion, tomato,ginger and garlic make a smooth paste using grinder or blender.
Heat the 1 spoon oil in a pan on medium heat and sauté chopped aloo-gobhi for a 1 min. Keep aside.
Add remain oil in a pan once a hot add cumin seed and let them sizzle.
After that add bay leaf and cinnamon stick and whole red chilli and Sauté for 15 sec.
Now add onion- tomato paste and mix. Cook till the water evaporate and becomes thick paste.
Then add dry spices, haldi, dhaniya powder,red chilli powder and salt mix well and sauté for a min.
Add sauted gobhi and potato and peas. Mix properly cover the pan for a 1 min. And sauté for 1 min.
Then add 1 1/2 water as required (if you want Sammy gravy then add only one cup of water).
Cover the pan and cook till potatoes and gobhi get cooked.
Once a cooked aloo-matar-gobhi gravy then add garam masala and cover the pan for few 1 min.
Turn off the gas and remove in a serving bowl and garnish with chopped dhaniya.
Now aloo-matar-gobhi gravy is ready to serve.
You can serve of this aloo-matar-gobhi gravy with chapatti, puri or zeera rice.