Mughlai Aloo Matar Gobi
Course: Lunch | Cuisine: Mughlai | Diet: Vegetarian
Description:
Mughlai Aloo Matar Gobi is a flavorful and aromatic Indian side dish made with potatoes, cauliflower, and green peas. It features a rich combination of ghee, curd, and fried onions that enhance its taste. With fresh green peas commonly available in winter, this dish is perfect for a comforting meal, especially when served alongside Burani Raita and Tawa Paratha.
Ingredients:
- 500 gms cabbage
- 2 potatoes
- 1/3 cup green peas, steamed
- 2 onions, thinly sliced
- 2 tbsp curd
- 2 tbsp ghee (clarified butter)
- Salt, to taste
- 1 tsp turmeric powder
- 1 tbsp coriander seeds
- 1-inch piece of ginger
- 4 cloves garlic
- 4 cloves
- 3 dried Kashmiri chillies
- 3 cardamoms, peeled and seeds removed
Preparation Time: 10 minutes
Cook Time: 25 minutes
Instructions:
- Begin by washing the cabbage and potatoes thoroughly, then cut them into large pieces. Set them aside.
- Steam the green peas with a pinch of salt and a small amount of sugar. Keep them aside once done.
- In a pan, heat 1 tablespoon of ghee. Add the thinly sliced onions and sauté until they become golden brown. Turn off the heat and set the onions aside to cool. Once cooled, blend them into a smooth paste.
- To make the spice paste, place coriander seeds, ginger, garlic, cloves, Kashmiri chillies, and cardamom (seeds only) in a mixer grinder. Add a little water and grind into a fine paste.
- In a pan, heat the remaining ghee. Add the onion paste and the chili-spice paste, cooking them together for 3 to 4 minutes.
- Add the curd, salt, and turmeric powder to the pan. Cook for an additional 2 to 3 minutes, stirring well.
- Add the diced potatoes and cauliflower to the pan. Mix everything thoroughly, then add 1/2 cup water. Lower the flame, cover the pan, and let it simmer for 15 minutes.
- After cooking, garnish with fresh coriander leaves.
Serving Suggestion:
Serve Mughlai Aloo Matar Gobi hot, paired with Burani Raita and Tawa Paratha for a complete and satisfying meal.
