Alu Gobi Green Matar Masala

Gobi masala.jpgIngredients:

  • Cauliflower – 1 medium size
  • Potato – 3 medium size
  • Green peas – 1/2 cup (Optional)
  • Onion – 1 big
  • Garlic – 10 cloves
  • Ginger – 1 inch
  • Tomato – 1 big
  • Jeera Powder – 1/2 tsp
  • Dhania Powder – 1/2 tsp
  • Red chilly Powder -1/2 tsp
  • Turmeric powder – 1 tsp
  • Oil – 2 tbsp
  • Fresh coriander leaves – 1 small bunch
  • Garam masala powder – 1 tsp
  • Salt – As per taste


Remove the florets of cauliflower & soak in turmeric and water so that all the insects will come outside. Cut the potato into cubes. Heat a kadai. Add 1 tbsp oil, some salt, a pinch turmeric and fry both potato & cauliflower florets for 5 min.

Make a masala paste of onion, garlic and ginger. (You can add green chilly here.)

Now heat 1tbsp oil in a pan. Add masala paste into it and fry for some time till the raw smell of the masala goes off. Add chopped tomato in to it and fry till tomato becomes soft. Now add salt, turmeric powder, red chilly powder, dhania powder, jeera powder & fry for some time. When oil starts separating from the masala, add fried potato & florets into it and mix properly. Cook it for some time in medium flame. (If you want gravy, you can add water at this stage.) Now add green peas into it. Cook for 2 minutes. (If you are cooking green peas for more time, its colour will go off.) Switch off the flame. Sprinkle garam masala  and cover it for some time so that the aroma of the garam masala will be absorbed. Garnish with chopped coriander leaves.

This curry tastes good with rice, roti, paratha, puri, etc.


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