Tuesday, February 5, 2013

Gobi-Matar-Aloo Ki Sabzi

when you want a quick spicy sabzi in just no time, nothing can be more relishing than Gobi matar aloo ki sabzi . In India during winter Gobi or the cauliflower is widely used in making several varieties of dishes, Namely Sabzi's(vegetable currys) , Parotha's(stuffed flattened breads), Achar(Pickle) and also Bhajiya's(dumplings). My dad would always buy this bio cauliflowers fresh from the local farmers .My mummy would prepare this mouth watering tasty subzi every now and then it was always perfect with rice or chapati. I thought it would be really helpful for the beginners to post this Sabzi recipe, Enjoy.

Preparation- 15 mins
Cooking time- 20 mins
Serves- 4


  • Cauliflower florets- 5 to 8 medium size, cut into halves
  • Potato- 2 medium size(boiled)
  • Chilly- 1 or 2
  • Onion- 1 medium ,sliced
  • Paanch foren- 1 tsp (Right click, select new tab)
  • Cinnamon stick 
  • Oil for cooking
  • Masala's (Turmeric powder- 1 tsp, cumin powder- 1 tbsp, coriander powder- 2 tbsp, pepper powder-1 tsp)
  • Tomato- 1 chopped
  • Peas- 1/2 cup
  • Fresh coriander leaves
  • Salt as per taste.


  • Heat 2 Tbsp oil in a kadai
  • Add the cinnamon stick to flavour the oil.
  • Add the panch foren and green chilly, let them crackle .
  • Add the onion and saute until onions are soft.
  • Add the florets, and season with salt. Cover the kadai and wait for 1/2 min.
  • Stir well and prepare the masala paste.
  • Mix all the masala powder and add the tomato to it. Adjust the consistency of the paste by adding water.
  • While florets are still tender , add the masala paste and fry until the oil separetes from the masala.
  • At this point add the boiled potatoes and salt seasoning the potatoes.
  • Add the peas too.
  • Add 300 ml of water and let the subzi simmer for 3-4 minutes in low heat.
  • Garnish with freshly chopped coriander leaves.
Your Gobi-matar-aloo ki sabzi is ready to be served. Serve it hot with rice, nan ,chapati or bread.
Enjoy and happy cooking. :)