Aloo gobi matar gravy

Gravy for roti and naan prepared with potatoes, peas and cauliflower in restaurant style. The gravy came out very well. I prepared this gravy for chapati.

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Print Recipe
Aloo gobi matar gravy
Course Side dish
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Course Side dish
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Instructions
  1. Chopped 3 onions
  2. Chopped 4 tomatoes
  3. 1 inch ginger, 5-6 garlic cloves 2 green chilly.
  4. Bay leaf, Marathi moggu, cinnamon, 2 cloves and 1 star anise.
  5. Cut and cook 250 GM's cauliflower with turmeric.
  6. Boil 4 potatoes for 2 whistles.
  7. Clean and keep green peas.
  8. 1 hand full of mint leaves washed thoroughly.
  9. In a kadai add 3-4 tbsp oil
  10. Add 1/2 tsp fennel seeds
  11. Add 1/2 tsp cumin seeds
  12. Add whole spices
  13. Add 1 green chilly
  14. Add fresh curry leaves
  15. Add chopped onion and saute well
  16. Grind some onion along with ginger, garlic and green chilly.
  17. Grind to a coarse paste
  18. Add it to the kadai and saute well
  19. Add peas and saute well.as potatoes and cauliflower is already cooked.
  20. Add chopped tomatoes
  21. Add required salt and mix well.
  22. Add mint leaves
  23. Add 1 tbsp chilly powder
  24. Add 1 tsp coriander powder.
  25. Add boiled and diced potatoes.
  26. Mix well
  27. Add cooked cauliflower
  28. Add 1 glass water and Cook well for 5 mins.
  29. Let it boil well till the gravy becomes thick. Break some potatoes so the gravy becomes thick and tasty.
  30. Aloo gobi and matar gravy is ready.

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