Aloo Gobi Mutter

Aloo Gobi is generally a dry curry. I don't like dry vegetable curry that goes with chapatis. but our vah chef gives ypou teh recipe that has little gravy in it. He cooks it with tomatoes and there is little gravy effect on this dish. Tomato in this curry makes little tangy and we do also add amchur( mango powder).

Ingredients:-
Aloo-4
Gobi- 1 small
Frozen peas-1/2 cup
Red chilli powder- 1/2 tspn
cumin powder- 1 tspn
Amchur powder- 1/4 tspn
Coriander powder- 1/2 tspn
Garam masala- 1/2 tspn
Onion- 1 small chopped finely
Tomato-1
Green chillies-4
Jeera-1 tspn
Ginger garlic paste-1 tspn
Kasuri methi powder-1/2 tspn
oil for deep frying

Method:-

• Add the chopped aloo and gobi in hot oil and fry them for a min till it becomes soft and keep aside.
• Make a coarse paste out of onions and green chillies and keep aside
• In a separate pan, Add some oil. Add jeera and add the onion green chillies mixture.
• Fry it for 2-3 mins.
• Add tomatoes and fry for some more time until it becomes little mushy.
• Add turmeric powder and salt and fry it.
• In a small bowl, add cumin, coriander, amchur and red chilli powders and mix it well by adding water.Add this in to the mixture. keep stirring.
• At this time add fried aloo and gobi.keep stirring it until teh masala coats well for 2- 3 mins. Add frozen green peas. mix it well.
• Garnish it with coriander leaves.
• Serve hot with chapathis or rotis.

Note:- If you are very calorie conscious, you can avoid deep frying aloo and gobi. Directly add in to the curry and cook for atleast 20 mins in a low flame.