Mughlai Style Aloo Matar Gobi Gravy Recipe
Embark on a culinary journey with the Mughlai Style Aloo Matar Gobi Gravy, a delightful blend of vibrant vegetables, aromatic spices, and a creamy saffron-infused yogurt sauce. This dish perfectly captures the essence of Mughlai cuisine, making it a splendid choice for a Sunday lunch or a cozy weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi) | 1 cup, florets |
| Green Peas (Matar) | 1/2 cup, fresh |
| Potatoes (Aloo) | 3, cut into cubes |
| Saffron Strands | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Butter | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | As required |
| Onion | 1, roughly chopped |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods | 2 |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | ~4 g |
| Carbohydrates | ~30 g |
| Fat | ~7 g |
| Fiber | ~4 g |
| Sodium | ~150 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 5
Instructions
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Prepare the Ingredients: Begin by gathering all your ingredients. To prevent the cut potatoes from darkening, immerse them in water until you’re ready to use them.
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Saffron Yogurt Mixture: In a bowl, combine the curd with saffron strands, mixing well until the saffron is thoroughly incorporated. Set this mixture aside for later.
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Make the Spice Paste: In a mixer jar, add the roughly chopped onion, dry red chillies, coriander seeds, cinnamon stick, cloves, cardamom pods, and fennel seeds. Blend these ingredients into a smooth paste, adding a little water if necessary to aid the blending process.
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Cooking the Masala: In a heavy-bottomed pan, melt the butter over low heat. Once the butter has melted, add the cumin seeds and allow them to sputter for a few seconds, releasing their flavor into the oil.
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Add the Spice Paste: Stir in the ground spice paste into the melted butter. Sauté this mixture over medium heat, stirring frequently, until the oil begins to separate from the masala, which should take about 3 to 4 minutes.
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Incorporate the Vegetables: Add the chopped cauliflower, green peas, and potatoes to the pan, stirring gently to coat them in the spice mixture. Sauté for about a minute.
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Add Water and Season: Pour in half a cup of water and season with salt to taste. Adjust the gravy’s consistency to your preference, whether you like it thicker or thinner.
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Cook the Vegetables: Cover the pan with a lid and allow the vegetables to cook until they are tender yet retain a slight bite, about 10–15 minutes. Stir occasionally to ensure even cooking.
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Finish with Yogurt Mixture: Once the vegetables are cooked, reduce the heat to low and gently stir in the saffron curd mixture. Allow the dish to simmer for an additional 2 minutes on low heat to meld the flavors.
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Serve: Turn off the heat and serve the Mughlai Style Aloo Matar Gobi hot, accompanied by warm phulkas and a refreshing Kala Chana Salad, perfect for a satisfying meal.
Conclusion
This Mughlai Style Aloo Matar Gobi Gravy is not only a feast for the eyes with its vibrant colors, but it also offers a rich tapestry of flavors that will transport you to the heart of Mughlai kitchens. Whether served as a main dish or part of a larger feast, it’s sure to impress and satisfy all who indulge in its comforting embrace. Enjoy this delightful recipe, and let the love of cooking shine through in every bite!
