Aloo Matar Gobi is a simple, homely sabji made using fresh peas, cauliflower and potatoes. It can be served with Phulkas as well as Parathas. Here is how to make Aloo Matar Gobi Recipe.
I had the privilege to learn various things from some of the best mentors during school and college days. And fortunately, my parents are so loving that they have always been supportive and have respected my decisions, whether it was about studying Dental Science or starting up Whisk Affair.
But, most of all, I have learned some of the best lessons from my own experiences and from my own life. I learned to celebrate the small joys of life. Whenever I travel, I learn the significance of the present.
Gradually, I have detached myself from the past and being an optimist, I believe that future is going to be nothing but awesome! As I have started living in the present, staying happy has become easy for me.
Sipping piping hot Adrak Wali Chai while it rains, makes me smile. Seeing my kid preparing for his exams all by himself makes my heart melt. And feasting on a homely meal of Aloo Matar Gobi and Pudina Laccha Paratha makes me feel elated.
Aloo Matar Gobi is a simple, homely sabzi made using fresh peas, cauliflower, and potatoes. Slightly spiced up with the use of ginger, green chilli, red chillies and garam masala powder, this spicy stir fry is mostly on my weekly menu.
Though it is a pleasure to relish dishes of the world cuisine, but at the end of the day, nothing beats that piping hot meal of Aloo Gobi Matar served with phulkas or parathas. I like eating this sabji with Nimbu Hari Mirch ka Achar, as it lends a nice, raw flavour to the meal.
Surprisingly, my kid likes this sabzi as well and readily eats it! If you like to cook your own meals like me then Aloo Matar Gobi is a really toothsome sabzi that you must relish! Just because you are drooling and I already know it, here’s how I make Aloo Gobi Matar:
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Aloo Matar Gobi Recipe
Aloo Gobi Matar
Aloo Gobi matar is a simple, homely sabzi made using fresh peas, cauliflower, and potatoes. It can be served with Phulkas as well as Parathas.
- 3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Hing
- 2 tsp Ginger Finely chopped
- 2 tsp Green chilli Finely chopped
- 1/2 cup Onion Finely chopped
- 1 cup Potato / Aloo peeled and Cubed
- 1/2 cup Peas / matar Softened
- 2 cups Cauliflower / Gobhi Cut into small florets
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 2 tbsp Lemon juice
- 2 tbsp Fresh coriander Chopped
- Heat oil in a pan.
Once the oil is hot, add cumin seeds and hing and let it splatter for a few seconds.
Add ginger and green chilli and fry for a few seconds.
- Add onion and fry until golden brown.
- Add potato, peas, cauliflower, coriander powder, turmeric powder, red chilli powder, garam masala and salt and cover and cook until done.
- Splash little while cooking if needed.
- Add lemon juice and coriander and mix well.
- Serve hot with paratha or Roti.
You can skip adding onion if you don't eat it.
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