Mughlai Style Aloo Matar Gobi Gravy Recipe
A flavorful Mughlai-style vegetarian curry that pairs simple ingredients with an aromatic, rich onion-based gravy. Perfect for a hearty lunch or dinner!
Description
Mughlai Style Aloo Matar Gobi Curry/Sabzi is a flavorful and aromatic dish that showcases humble ingredients such as potatoes (Aloo), peas (Matar), and cauliflower (Gobi). The gravy, made with a blend of whole spices and saffron-infused yogurt, brings out the full richness and depth of flavor in these everyday vegetables. A touch of butter, aromatic spices, and the distinct flavor of saffron elevate this dish to a whole new level, making it irresistible. This dish is sure to keep you coming back for seconds!
Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Cauliflower (Gobi), florets | 1 cup, cleaned |
| Green peas (Matar), fresh | 1/2 cup |
| Potatoes (Aloo), cut into cubes | 3 |
| Saffron strands | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Butter (Salted) | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Salt | As required |
For the Masala Paste:
| Ingredient Name | Quantity |
|---|---|
| Onion, roughly chopped | 1 medium |
| Dry red chillies | 4 |
| Coriander (Dhania) seeds | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 cloves |
| Cardamom (Elaichi) pods/seeds | 2 pods |
| Fennel seeds (Saunf) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4-5
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 10g |
| Sodium | 200mg |
| Cholesterol | 25mg |
Instructions
-
Prep the Ingredients:
- Start by preparing all the ingredients. Cut the potatoes into cubes and place them in water to prevent them from darkening. Clean and chop the cauliflower into small florets. Set aside the green peas and curd (yogurt).
- In a small bowl, add saffron strands to the curd, mixing well until the saffron dissolves. Set aside.
-
Make the Masala Paste:
- In a mixer or grinder, combine roughly chopped onion, dry red chilies, coriander seeds, cinnamon stick, cloves, cardamom pods, and fennel seeds. Grind these ingredients into a smooth paste, adding a little water as needed to facilitate the grinding.
-
Cook the Gravy:
- Heat 2 tablespoons of salted butter in a heavy-bottomed pan over low flame. Once the butter melts, add cumin seeds. Allow them to sputter and release their fragrance.
- Add the freshly ground masala paste to the pan and sauté it, stirring frequently, until the oil begins to separate from the masala, which should take about 3 to 4 minutes.
-
Cook the Vegetables:
- Add the chopped potatoes, cauliflower, and green peas into the pan. Sauté the vegetables for 1 minute to coat them in the masala paste.
- Add 1/2 cup of water and salt to taste. Stir well to combine, then cover the pan with a lid. Allow the vegetables to cook over medium heat. The vegetables should remain tender but not too soft, keeping a slight bite.
-
Add the Saffron Curd Mixture:
- Once the vegetables are nearly done, lower the heat and add the saffron-infused curd mixture into the pan. Stir to combine all the ingredients and let it simmer for an additional 2 minutes on low heat. This will allow the saffron and yogurt to blend into the gravy, enriching its flavor.
-
Final Touches:
- Turn off the heat and let the curry rest for a few minutes. The rich, aromatic gravy will settle, making the vegetables even more flavorful.
-
Serve and Enjoy:
- Serve your Mughlai Style Aloo Matar Gobi Gravy hot with freshly made phulkas (flatbread) and a side of Kala Chana Salad for a simple yet satisfying meal.
Tips & Variations:
- Make it Vegan: You can substitute the butter with oil and the curd with a plant-based yogurt to make this dish vegan-friendly.
- Spicy Variant: For an extra kick, add more dry red chilies or a teaspoon of garam masala to the masala paste for a spicier version.
- Additional Vegetables: Feel free to add other vegetables like carrots or peas to make the dish more colorful and nutritious.
- Gravy Consistency: Adjust the water quantity to make the gravy as thick or thin as you prefer. If you like a thicker gravy, use less water or cook it longer to allow it to reduce.
Pairing Suggestions:
Mughlai Style Aloo Matar Gobi is a versatile dish that pairs wonderfully with various types of Indian bread like naan, roti, or phulkas. For a complete meal, serve it with a fresh cucumber raita, a simple dal (lentil soup), and some steamed rice.
Enjoy this rich, flavorful curry as part of your next lunch or dinner, and let the Mughlai spices elevate your mealtime experience!
This Mughlai Style Aloo Matar Gobi Curry brings together everyday vegetables in an indulgent, aromatic gravy that’s both comforting and bursting with flavor. Whether you’re preparing a special meal for your family or treating yourself to something extraordinary, this recipe is sure to become a favorite!
