Gobi Aloo Matar Masala

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Cut the cauliflower into medium florets and the potatoes into medium dice; rinse the cauliflower in salted water and keep the potatoes submerged in water.
2. Heat mustard oil in a kadhai over high heat until it smokes, then lower the flame and let it cool slightly.
3. Drain the cauliflower and potatoes, add them to the oil and cook over high heat for 5-6 minutes, until about 90% cooked. Transfer to a bowl.
4. In the same kadhai, add the whole spices and onions and cook over medium-high heat until the onions are light golden brown.
5. Add ginger garlic paste and green chillies and cook a few more minutes until the onions are completely golden brown.
6. Lower the flame, add all the powdered spices and gram flour, stir, add a splash of hot water, and cook over medium-high heat for 4-5 minutes.
7. Add tomato puree, whisked curd and salt, and cook over high heat for 12-15 minutes, until oil separates from the gravy.
8. Add green peas, stir, cover and cook for 6-8 minutes until the peas are tender.
9. Adjust the consistency with hot water to your preference (the creator keeps it semi-thick).
10. Add the cooked cauliflower and potatoes and simmer a few minutes in the gravy.
11. Taste and adjust salt, then stir in garam masala, kasuri methi powder, green chillies, ginger and coriander.

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