Gobi Aloo Matar ki Sabzi | Cauliflower, Potato, & Peas Dry Vegetable

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Gobi Aloo Matar ki Sabzi is a simple and quick everyday sabzi or a dry vegetable made using simple everyday ingredients. It is a quick and easy sabzi that goes well with roti’s or simple dal rice.

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I love such simple and quick sabzi. Reason being quick to make and loaded with nutrients. Secondly such sabzis are part of our everyday meal. I Was born and brought up, where we would be having a full meal with Dal, Rice, Roti, Sabzi. Till date we follow this at both my mother’s place and in-laws. Though at my house, it is less frequent now. Such sabzis makes me nostalgic as well as for me it is a comforting food.  Yes you can call me crazy, but when given an option, I would opt for such wholesome meals.

Gobi Aloo Matar ki Sabzi

So when I am making a full thali I try to make a simple dry sabzi. Today’s sabzi is again a simple tadka in onion , followed by tomato, spices and veggies. Oil used is very less, just to saute the onion. The sabzi is cooked on slow to medium flame.

Using Less oil and no water

I use less oil in my sabzis and do not like to add water to my dry sabzis. Generally whenever I cook the dry vegetable, I use the water from the lid being used. What I mean here is, when the vegetable is getting cooked droplets of water is formed on the inner side of the lid. So when I stir my vegetables in between, I open the lid in such a way that the droplets fall in the pan instead of anywhere else. This is something which I learnt from my mom and follow it till date. In this way even with less oil and no extra water you can cook a delicious sabzi. This water will be nutritious too right?

No Onion No Garlic Version of Gobi Aloo Matar ki Sabzi

At my mom’s place this sabzi is made without onion, garlic and tomato. But now I generally make it with it. If you do not eat onion and garlic, simply make a tadka in Jeera, add the tomato, veggies, spices like turmeric, coriander powder, red chilly powder and salt. Basically all the remaining ingredients and cook.

The Theme

So today’s #232 theme for FoodieMonday is GoforGobi. It was suggested by Sasmita who blogs at First Timer Cook . She asked us to make any dish with Gobi. Before I go further I would like to tell you that Sasmita has a wonderful collection of recipes which are traditional as well as fusion. I am in love with her latest Rajma Burrito aka Red Kidney Bean Burrito. Do hop on her blog to find some unique recipes.  

Cauliflower Recipes on my blog

Also if you want to check the different cauliflower recipes on my blog, check the list below

• Cauliflower and Green Onion Fritters 
• Sticky Honey Sriracha Cauliflower Wings  (Baked & Gluten Free) 
• Pav Bhaji (No Onion No Garlic) 
• Grilled Peppers stuffed with Cauliflower and Cheese
• Cheesy Baked Cauliflower Tots
• Vegetable Soup (Cauliflower, Tomato, Carrot)
• Easy Cauliflower Gratin

So here comes the recipe for Gobi Aloo Matar ki Sabzi:

Gobi Aloo Matar ki Sabzi | Cauliflower, Potato, & Peas Dry Vegetable

Gobi Aloo Matar ki Sabzi is a simple and quick everyday sabzi or a dry vegetable made using simple everyday ingredients and goes well with roti or dal rice.

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Course: Main Course

Cuisine: Indian

Keyword: Dry Vegetable / Dry Curries, Gluten Free, Side Dish, Vegan, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Author: Renu Agrawal-Dongre

Equipment

• Wok/Pot

Ingredients

• 1 tablespoon Oil
• A pinch of Asafoetida **Please read notes for Gluten Intolerance
• 1/2 teaspoon mustard seeds
• 5-6 curry leaves
• 1 small Onion finely chopped (about ¼ cup – Read above, no how to make it without onion and garlic)
• 1 small Tomato finely chopped (about ¼ cup)
• 1-2 pieces of grated garlic (optional – one can use paste too)
• 1/4 inch piece of grated ginger (optional – one can use paste too)
• 1/2 teaspoon Turmeric Powder
• Red chilly powder to taste
• Finely chopped Green chillies as per taste (I have not added)
• 1 potato diced (about ½ cup)
• 1/4 cup green peas
• 1 cup cauliflower florets
• Salt to taste
• Chopped Coriander for garnish

Instructions

• In a wok or a pot, add oil.
  1 tablespoon Oil
• Once hot , add in the mustard seeds.
  1/2 teaspoon mustard seeds
• Once mustard seeds crackle, add the curry leaves and Asafoetida.
  5-6 curry leaves, A pinch of Asafoetida
• Now add in the finely chopped onion, garlic, ginger and green chillies.
  1 small Onion finely chopped, 1-2 pieces of grated garlic, 1/4 inch piece of grated ginger, Finely chopped Green chillies as per taste
• Saute until onion is translucent.
• Add the chopped tomato, turmeric powder, red chilly powder and salt.
  1 small Tomato finely chopped, 1/2 teaspoon Turmeric Powder, Red chilly powder to taste, Salt to taste
• Give everything a mix and let it cook until the tomatoes are cooked and masala looks like mixed properly.
• Now add the washed and diced vegetables. I.e. Cauliflower, potato and green peas.
  1 potato diced, 1 cup cauliflower florets, 1/4 cup green peas
• Mix in everything. Cover and cook on slow to medium stirring in between.
  
• Read above on how to cook in less oil and without water.
• Check if the potato is done after 8-10 minutes. The Sabzi is done when you prick or cut the potato with a spoon and it cuts easily or When you mash a green peas, and it gets mashed easily.
• Garnish with Chopped Coriander and serve it with roti or rice.
  Chopped Coriander for garnish

Notes

• 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
• For No onion No garlic, read above on how to make it.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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