Learn how to make the perfectly cooked aloo gobi mutter dry recipe, an Indian side dish made with spiced potatoes, cauliflower and green peas.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: Indian, North Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
1tablespooncooking oil
1teaspooncumin seeds
a pinch of hing(asafoetida)
2teaspoongingerfinely chopped
1tablespoongarlic clovesfinely chopped
2green chillieschopped
¼teaspoonturmeric powder
½teaspoonred chilli powder
½teaspooncoriander powder
¼teaspooncumin powder
420gramschopped potato cubes(approx 2 cups) soaked in water until required
240gramscauliflower florets(approx 2 cups) washed under running water in a colander and drained
½cupfrozen or boiled green peas
Salt to taste
Fresh coriander leaveschopped
INSTRUCTIONS
Heat oil in a shallow skillet on a medium flame.
1 tablespoon cooking oil
Add the cumin seeds and let them sizzle.
1 teaspoon cumin seeds
Add the chopped ginger, garlic, green chillies and hing. Fry this until garlic starts to change colour and ginger starts to stick to the pan. Don't burn the mixture so do adjust the flame accordingly.
2 teaspoon ginger, 1 tablespoon garlic cloves, 2 green chillies
Reduce the flame to the lowest and add all the spice powders and fry for a minute.
a pinch of hing, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder
Rinse and dump the potato chunks and carefully mix to coat the pieces. Cook covered for 5 minutes on low to medium flame.
420 grams chopped potato cubes
Open and stir in the cauliflower florets and again cook covered for 15 to 20 minutes but make sure to open every 5 minutes to stir the veggies. You may drizzle some oil if you find it too dry.
240 grams cauliflower florets
Check if the potatoes are cooked by using a knife to cut through the piece. Add the boiled or frozen green peas along with salt only after the potatoes and cauliflower are tender and need just a few minutes to finish off. Don't thaw the green peas if the veggies are already fully cooked. The cold peas will help stop the potatoes and florets from cooking further. Cover and cook for another 5 minutes or until the veggies are cooked and tender.
½ cup frozen or boiled green peas, Salt to taste
Switch off and stir in the freshly chopped coriander leaves and serve with any Indian flatbreads or rice along with yoghurt or dal or any Indian curries.
Fresh coriander leaves
Notes
You can bake this recipe:
Preheat the oven to 210 C.
Mix the potatoes with oil, spices and aromatics and bake for 15 mins.
Stir in the cauliflower florets and bake for another 15 to 20 minutes, stirring once in between.
Remove and garnish with coriander leaves, ginger and lime juice.