aloo gobhi matar dry recipe

Recipe for aloo gobhi matar dry preparation. Recipe with step by step pictures.

First, we will do some prep. We will marinate the veggies in some salt and then briefly air fry. Chop the cauliflower into bite size pieces and add it to a bowl. Peel the potatoes and slice them into quarter inch pieces. Add it to another bowl. Add half a teaspoon of salt to each of the bowl and mix well. Also add a few slit green chillies to the potato marinade. We will be air frying them too! Let it marinate for 30 minutes.

Now add a teaspoon of oil to the cauliflower and toss well to coat. Arrange the cauliflower in the air fryer and fry for 10-12 minutes at 180 C. Try not to crowd the fry pan and fry in batches if necessary. You can also bake them in an oven instead of an air fryer.
Note: Toss the cauliflower half way so it cooks evenly.

Now lets air fry the potatoes. Drain the water from the potatoes. Add a teaspoon of oil and toss well to coat. Fry the potatoes the same way like cauliflower for 10-12 minutes. Set aside.

In the mean time, grate the tomatoes. The skin might come off. Discard the skin.

Take a heavy pan and add in some oil. Add in the minced ginger and asafoetida. Saute for a few seconds till the ginger is very aromatic.

Add in the grated tomatoes to the pan. Fry for a good 5-7 minutes till the oil seperates.

Add in the spice powders and the remaining salt.

After adding the spice powders, saute for a few seconds.

Add in quarter cup of water. Add in the veggies and the peas. Cover the pan with a lid and let it cook for 5 minutes. Sprinkle water if necessary to avoid scorching at the bottom.

Finally add in the coriander leaves and mix well. Remove the pan from heat and serve hot.

Finger licking veggies is ready. Serve the aloo gobhi matar with chapati or paratha.

aloo gobhi matar dry recipe

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Recipe for aloo gobhi matar dry preparation. Recipe with step by step pictures.

• Total Time: 45 mins
• Yield: 3-4 serving 1x

Ingredients

Scale 1x2x3x

• 1 head of cauliflower (around 350–400 grams), chopped
• 3 potatoes, sliced
• 5–6 green chillies
• 1 teaspoon salt + 1/2 teaspoon salt
• 1 tablespoon oil plus 2 teaspoon peanut oil to air fry
• 1 tablespoon minced ginger
• 1/2 teaspoon asafoetida
• 4 tomatoes, grated
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon amchoor powder
• 1.5 teaspoon coriander powder
• 1/2 cup fresh green peas
• 2 sprigs coriander leaves, chopped

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Instructions

1. First, we will do some prep. We will marinate the veggies in some salt and then briefly air fry. Chop the cauliflower into bite size pieces and add it to a bowl. Peel the potatoes and slice them into quarter inch pieces. Add it to another bowl. Add half a teaspoon of salt to each of the bowl and mix well. Also add a few slit green chillies to the potato marinade. We will be air frying them too! Let it marinate for 30 minutes.
2. Now add a teaspoon of oil to the cauliflower and toss well to coat. Arrange the cauliflower in the air fryer and fry for 10-12 minutes at 180 C. Try not to crowd the fry pan and fry in batches if necessary. You can also bake them in an oven instead of an air fryer.
3. Now lets air fry the potatoes. Drain the water from the potatoes. Add a teaspoon of oil and toss well to coat. Fry the potatoes the same way like cauliflower for 10-12 minutes. Set aside.
4. In the mean time, grate the tomatoes. The skin might come off. Discard the skin.
5. Take a heavy pan and add in some oil. Add in the minced ginger and asafoetida. Saute for a few seconds till the ginger is very aromatic.
6. Add in the grated tomatoes to the pan. Fry for a good 5-7 minutes till the oil seperates.
7. Add in the spice powders and the remaining salt. After adding the spice powders, saute for a few seconds for the spice powders to cook.
8. Add in quarter cup of water. Add in the veggies and the peas. Cover the pan with a lid and let it cook for 5 minutes. Sprinkle water if necessary to avoid scorching at the bottom.
9. Finally add in the coriander leaves and mix well. Remove the pan from heat and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: side dish
• Cuisine: North Indian