Aloo Gobhi Matar Dry Sabzi

                   
                                                Aloo Gobhi Matar Dry Sabzi

  Indian vegetable cooking is quite incomplete without this evergreen sabzi of aloo, gobhi and matar, be it home or restaurant. This is one of my favourite vegetables I would love to have with any kind of bread or rice! There are different methods of cooking  Aloo Gobhi Matar ki sabzi depending on different regions. But the way which I chose is super simple and amazingly healthy, with very very less oil. Nevertheless immensely tasty! So let us start.......


 INGREDIENTS

• Cauliflower 250 gm
• Potato 1 medium size
• Green peas (Matar)- 1/2 cup
• Tomatoes - 1 med size
• Red chilli powder 1 Tsp
• Turmeric powder 1 Tsp
• Coriander powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Garam masala powder
• Coriander leaves for garnishing
• Cooking oil 1 tbsp
• Salt to taste

    METHOD

• Cut cauliflower into medium size florets
• Peel and cut potatoes
• Keep the cauliflower florets in salted water for 15-30 minutes ( to kill germs if any), drain, wash well and keep it aside
• Heat oil in a pan
• Add ginger garlic paste
• Saute for one minute
• Add cauliflower, potato, matar and fry for one minute
• Add turmeric, red chilli , coriander powder and tomato
• Mix well and stir-fry for a few minutes till the moisture is completely absorbed
• Add one cup water 
• Add garam masala powder, cover with a lid and cook on low flame for 5 to 10 minutes
•  Garnish with coriander 
• Serve hot with chapati, paratha, poori or rice 

TIPS

• You can increase or decrease the quantity of oil
• Deseed tomatoes or altogether skip ( tomato is considered harmful for kidneys) 
• Use 1/2 tsp amchur(dried mango) powder for tomato