Gobi Aloo Recipe

Gobi Aloo | Cauliflower Potato || How to make gobi aloo sabzi with step-by-step photos and video.....

is a spiced, delicious, flavored simple veggie curry_aloo Gobi is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices

Gobi can be made in several ways such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema_i posted a few recipes of gobi on my blog yet but inshallah soon share other gobi recipes as I get sufficient time

I always tried to share easy and simple recipes with all of you aloo gobi recipe sharing today is my favorite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, carrot

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that, you want veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish, few tips can help prevent this 

                               

                                                                     

My Latest Video Gobi Aloo Recipe:

Tips:

1. Half-cook the cauliflower and potatoes before adding them to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in a little oil till they are half-cooked. This helps in retaining the shape and texture.
2. Don’t cover and cook the cauliflower, you can cover it towards the end and cook it on low flame only.
3. Use tomato paste or blend it with onion
4. Don’t use chopped tomatoes it will make it soggy to the gobi aloo
5. First cook onion masala with spices then put sautéed cauliflower and potato
6. Don't stir the spoon while gobi aloo is tender
7. You just shake the pot with the help of a kitchen towel 
8. I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learned my lessons.  If you follow the above tips, the texture should be perfect.             

                                                              

If you are vegetarian or love to eat veggies so check out our other also veggies recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari       

Pav bhaji masala

Bihari aloo bhujia

If you have tried this Gobi Aloo, don’t forget to rate the recipe. You can also follow me on social media 

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Peel and chop cauliflower and potatoes

             

Collect all spices on the plate

           

Put the chopped onion, tomato, green chilies, and garlic with water in the grinder_Blend them to a smooth paste and set aside

       

Saute the cabbage and potato with 2 tbsp oil in the wok

                                           

Heat the oil in the pot then put fenugreek seeds into the oil_Let it crackle for a minute

                     

Then pour onion paste into the oil and cook for 5 minutes_Once the raw smell of onion goes away put powder and spices into the onion paste_Stir to mix up for a minute

                     

Then cook masala with spices until oil is separated

  

Take all excess oil out of masala into the bowl_it will come to work in garnishing-keep aside 

                   

Pour ½ cup of water into the masala and bring it to a boil

            

Now put sautéed cauliflower and potatoes to the roasted masala_Roast the gobi aloo with masala for 5-10 minutes over medium flame

                   

Cover the lid_Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy

              

Remove the lid-you can see the Gobi is almost done

                      

Now sprinkle some grated ginger and garam masala over gobi aloo curry_Simmer it for 2-3 minutes

                         

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chilies, and the remaining oil 

                       

                                                                     

Serve gobi aloo with chapatis and rice 

                                         

Fried Matar Masala Recipe

Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video

Matar Masala is quite an amazing and easy recipe that is prepared with a few ingredients, a bit spiced with fabulous taste, the symbol of every Bihari and Bengali household, another name for this recipe (Ghugni) is called in Bihari families as well as ghugni can be cooked with white and black chickpeas.

Out of Bihar people need help to easily recognize and understand the word Ghugni this is the reason I wrote Matar masala to get easily understood, this is Bihari style version. Matar Ghugni is served as a snack for breakfast and even at lunch as desired.

To cook matar masala can be used frozen, canned, or fresh peas, as well as I, cook matar masala in olive oil you can cook any vegetable oil or mustard oil as desired.

If you have tried this Fried Matar Masala, don’t forget to rate the recipe. You can also follow me on social media

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Here is my recipe video for Matar Masala:

Preparation of Matar Masala Recipe:

                     

To prepare this recipe first remove the skin of the onion and cut it into thin slices_Remove the stalks of green chilies_Freshly crush the black pepper in a mortar or pepper crusher

Heat the oil in the pressure cooker/pot

Put onion slices in the medium hot oil

Saute the onion slices

Once onion slices turn to lightly golden

Put peas in the pot 

Fry master with onion for 4-5 minutes

Add green chilies to the meter.

Further, fry them for 2 minutes 

Keep mixing by adding all dry spices

Once it is roasted well

Pour 1 cup of water into the ghugni

Bring the matter to a boil, and allow to cook till turns soft 

Remove the lid and you can see the water has evaporated from the green peas.

Now add black pepper powder 

Stir to mix well and splash some water and simmer it for about 2-3 minutes over a very low flame

Now transfer to the serving bowl,matar masala is ready to serve

Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal, I will share Bihari dal chawal soon 

Aloo Matar Curry Recipe

                                                              

                                                   

Aloo Matar Curry || Aloo Matar Sabzi  || How to make aloo Matar curry With step-by-step photos.

Aloo Matar sabzi is a Punjabi dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (matter) in a spiced tomato-based sauce. this is an easy tasty, spiced vegetarian dish

There are many versions of making aloo matar sabzi, I prepared this delicious recipe with my style addition of fresh soya leaves to give it to aromatic and flavoured taste, soya leaves are an aromatic veggie that is used to bring a taste to the meal

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but not any restrictions that couldn’t make in summer thus you should have good quality canned peas/frozen peas and potatoes.

                                                 

                    

The speciality of this sabzi is cooked in mustard oil and added fresh soya leaves to give earthly flavour if you don’t have available soya then do not worry can be used fresh coriander leaves. but I will never recommend skipping mustard oil. as I mentioned above speciality of this sabzi. so try to cook in this oil. If you don’t like the taste of mustard oil then can be replaced using olive oil

Chunks of aloo and matar are cooked in a simple but packed flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.          

This is one very simple beginner recipe that isn’t hard at all. there are very few peas dishes that are usually made with seasonal peas like MATAR MASALA, MATAR PULAO

Frozen peas are available throughout the year so easily can be made this aloo matar ki sabzi/bhujia. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just is used basic spices and oil

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid’s friendly too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

                             

Nowadays I am unable to give time to my blog due to some engagements regarding Youtube Channel. so you can even join me there. so for now I choose my video of aloo matar sabzi and posting here with some details.so turn to the recipe

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe Notes:

Potatoes: to make this sabzi use fresh potatoes instead of stored aloo in your vegetable box since this sabzi contain only fresh ingredients.       

Peas: can be used fresh/frozen peas in this recipe, but keep remembering peas shouldn’t be stale otherwise ur sabzi taste won’t be good 

Mustard oil: traditionally this aloo matar sabzi is cooked in mustard oil but if you don’t like the taste of the oil so here you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like more spicy so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. when you go to buy veggies carefully choose the tasteless potato. it should not be sweet otherwise your curry taste becomes bad.

                            

You might like this:

Bihari aloo bhujia

Arbi chana dal

Dhaba style aloo palak

Turai chana chole

Aloo katli

Fried Bhindi

If you have tried this Aloo Matar Curry then don’t forget to rate the recipe. You can also follow me on social media

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Heat the mustard oil very well on high the flame then add the onion piece and let it burn till turns blackish, take out the burnt onion from the oil 

          

Add onion slices, and sauté the onion slices for 3-4 minutes on medium flame. 

                                         

Then add cumin and fry them together for a minute

      

Next, add tomato puree/slices.

            

Keep cooking by adding red chilli powder, turmeric powder, 

salt, black pepper powder, crushed coriander powder, and green chillies until the oil comes on top

                 

Add unpeeled potatoes and frozen peas to the cooked masala, And start roasting very well for 3 to 4 minutes on medium-high flame. 

                                

Then add fresh soya leaves and further keep stirring till oil is 

separated.

                         

                                  

Pour the water and bring it to a boil and cover it. Let it cook till the gravy is thickened

                        

Aloo Matar curry is ready

                                               

Transfer to the serving dish/bowl, Serve with rotis and zeera rice