#Recipe - 9, "Veggie lover ALOO GOBI MUTTER( POTATOES CAULIFLOWER PEAS WITH INDIAN SPICES) "

"POTATOES CAULIFLOWER PEAS WITH INDIAN SPICES"

 

One of those dishes is Aloo Gobi mumble. The Gobi(Cauli) ought to be delicate florets and not pounded. The Aloo(Potatoes) pretty much done, and a liberal measure of Mutter(Peas). Most days the rendition mother makes ought to be called Mutter aloo gobi(basically a peas panfry with a few potatoes and cauli :)). Every one of us have our inclinations, dont we.

 Ingredients:

• 1 Tablespoon natural canola or safflower oil or mustard oil or any oil with high smoke point 
• 1 teaspoon cumin seeds 
• a liberal squeeze asafetida(hing) discretionary 
• 1 Tablespoon garlic slashed 
• 2 teaspoons ginger slashed 
• 1 green bean stew cleaved or to taste 
• 1/4 teaspoon turmeric powder 
• 1/2 teaspoon coriander powder or naturally pounded coriander seeds 
• 1/4 teaspoon cumin powder 
• 1/4-1/2 teaspoon bean stew powder or cayenne 
• 2/3 teaspoon salt or to taste 
• 2 glasses cubed potatoes(medium measure blocks) 
• 2 flooding measures of cauliflower florets(large florets broken or slice to a medium size) 
• 1/3-1/2 container peas 

Bearings: 

1. In a huge dish, include oil and warmth at medium. 
2. At the point when hot include the cumin seeds and blend for a large portion of a moment. 
3. Include ginger, garlic, asafetida and cleaved stew pepper and blend for a moment or until the point when garlic turns brilliant. 

"Now you can go 2 ways",

1.  

• Include the coriander, cumin and bean stew/cayenne powder and blend for a couple of moments. Include potatoes and cook secured for 2 minutes. At that point include turmeric and cauliflower, blend and proceed. 

2.  

• Blend the coriander, cumin, bean stew/cayenne and turmeric powders in 2 Tablespoons water and add the blend to the dish. Cook for a 1 moment or so until the point that the flavors get fragrant and leave oil as an afterthought. Include potatoes, cover and cook for 2 minutes. Include cauliflower florets and cover. 
• Cover and cook potatoes and cauliflower on low warmth for 10-15 minutes until the point when the veggies are just about getting delicate. Blend at regular intervals. 
• Include salt and peas and a couple of drops of oil. Blend tenderly. Cover and cook on low for another 5 or so minutes until the point when veggies are delicate to your inclination. 
• Embellishment with crisp Cilantro and present with any Indian Curry or Daal soup and Roti or Naan level breads. 
• For varieties Use mustard seeds alongside cumin, or utilize Panch phoran(Indian 5 flavor blend) rather than the flavors utilized, or garam masala. Include some cleaved tomato with the peas for a wet form, skirt the peas et cetera!

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