Aloo Gobi Mutter Masala – Potato cauliflower Peas Curry

Aloo Gobi Peas Masala is a delicious entrée with potatoes, cauliflower and peas and a perfect blend of spices. It goes well with chapathi as well as rice dishes. Today, I am sharing my version of Aloo-Gobi-Peas masala here. I hope you will like this. Here you go…

Preparation time: 45 minutes

No. of servings: 4 to 5

Spice level: 3.5 out of 5

Ingredients:

• Potatoes (medium size) – 3
• Cauliflower florets – 2 cups
• Chopped onions – 1 cup
• Tomato – 1
• Frozen peas – 1/2 cup
• Chopped green chilly – 2 tbsp
• Ginger garlic paste – 1 tbsp
• Red chilly powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala – 1/4 tsp
• Amchur powder – 1/2 tsp
• Kitchen king masala or Achar Gosht masala – 1/2 tsp
• Kasoori methi (fenu greek leaves) – 1 tsp
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Chopped coriander leaves – 3/4 cup
• Salt to taste

Method of Preparation:

1. Steam cook  potatoes till they are half cooked.
2. Boil water and drop the cauliflower florets and leave it for 2 minutes. Drain it and keep it aside.
3. Heat oil in a deep wide skillet.
4. Add cumin seeds. Once they splutter, add ginger garlic paste and toss for a minute.
5. Add the chopped onions, tomatoes and green chillies and toss them till they are completely cooked and mashed.
6. Now add all the powders and masala except kasoori methi. Combine well and add some salt.
7. Now crush the kasoori methi and add it to the mixture. Combine well  and leave it for 3 minutes at medium flame.
8. In between peel the potatoes skin and cut it into big pieces.
9. After 3 minutes or after the raw smell of masala is gone, add the potatoes cauliflower and peas.
10. Combine them well. Cover and cook till the veggies are fully cooked and coated with the masala. Toss in between.
11. Once the veggies are cooked fully, remove the lid and let it cook till it becomes dry.
12. Aloo-Gobi-Peas masala is ready.

🙂 Serve hot with chapathi/rice dishes.