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Gobi Aloo Mattar

VIEWS 1914

Energy (kcal) - 88

Protein (g) - 0.5

Carbohydrate (g) - 8.5

Fat (g) - 2.5

Khyati's Health-O-Meter Says:

Gobhi aloo matter is very stapled sabzi cooked in every house. We have made it even healthier by replacing the potato with sweet potato not only to increase the nutritional profile but also to make it more fibres and delicious.

For the curry:
  • Cauliflower [florets] - ¼ cup 
  • Potato [chopped] - 1 tbsp
  • Peas - ¼ cup 
  • Bay leaf - 1 no. 
  • Green chili [slit] - 1 no.
  • Cumin seeds - ¼ tsp 
  • Onion [chopped] - ¼ small 
  • Turmeric powder - a pinch 
  • Red chili powder - ¼ tsp 
  • Coriander powder - ¼ tsp 
  • Kasuri methi/dry fenugreek leaves [crushed] [optional] - ¼ tsp 
  • Oil - 1 tsp 
  • Coriander leaves - 1 tsp.
  • Salt - as per taste

For the masala paste:
  • Onion [chopped] -1 tbsp  
  • Tomato [chopped] - 1 tbsp 
  • Ginger paste - ¼ tsp 
  • Garlic [diced] - 1 clove
Step 1 Keep the cauliflower florets in salted water for 15-20 minutes. Then drain the florets and keep them aside. Step 2 Blend the onion, tomato, ginger, and garlic to a smooth paste. Step 3 Heat oil in a pan. Fry the cumin first with the bay leaves. Add the chopped onions and fry till light brown. Add the ground onion-tomato paste Step 4 Stir and add all the spice powders, one by one. Step 5 Fry the masala till the oil starts to leave the sides. The oil should start leaving the masala. Step 6 Keep on stirring so that the masala does not stick to the pan for 7-9 minutes. Step 7 Now add the cauliflower florets, potatoes, and peas. Add water and stir the curry. Finally, add the slit green chilli and salt. Step 8 Let the whule curry come to a boil. Step 9 Then cover with a lid and let the curry simmer till the veggies are cooked. Step 10 Finally, add crushed Kasuri methi leaves. Serve hot.

Gobi Aloo Mattar - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1914


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