Cauliflower, peas, and potatoes in a thin gravy – Aloo Gobhi Jhol
2016-06-30- Cuisine: Indian
- Course: Side Dishes
- Skill Level: Beginner
- Yield : 500 gms
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
A simple dinner recipe
Cauliflower peas and potatoes or aloo gobhi matar jhol as we call it, is a non-spicy, thin tomato based curry. It is one of the most delicious recipes and is also one of the quickest to make. This low calorie, simple to make curry makes a good meal after a series of heavy masala-laden meals.
Tips
You can make this in a pressure pan but remember, overcooked cauliflower goes mushy, so cook it such that there is a slight amount of crunch to it. To keep the cauliflower crunchy, you can add the florets and peas after the potatoes are partly cooked.
Cauliflower
Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.
Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals. Like certain legumes (including chickpeas), it can be turned into a flour from which such foods as pizza or biscuits are made. Source: Wikipedia
Cauliflower, peas, and potatoes in thin gravy – Aloo Gobhi matar Jhol
Ingredients
- Cauliflower 1 head cut into florets
- Potatoes 2 large cut into cubes
- Fresh Peas 100 gms
- Tomatoes 200 gms
- Ginger 1/2 Tsp grated
- Cumin seed 1/2 Tsp
- Asafoetida 1/2 Tsp
- Red Chile powder 1/2 Tsp
- Ground Cumin 1 Tsp (Powder made of roasted cumin seeds)
- Mustard Oil 1 Tbsp
- Salt to taste
- Fresh Coriander 1 Tbsp
Method
Step 1
Heat oil in a pan and temper it with asafoetida and cumin seeds. Add tomatoes and cook till they go mushy. Add ginger, potatoes and salt.
Step 2
Cook till the potatoes are half done and then add cauliflower and peas.
Step 3
After the potatoes are cooked thru, and the cauliflower is steamed, but has the crunch, switch off the stove and add the roasted cumin powder. Stir to mix and garnish with fresh coriander.
Serving Suggestions
Aloo gobhi matar jhol goes best with hot chapatis (add a drop of ghee on chapati) and steamed rice with a dollop of ghee
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posted by Johnson Kudjoe Anomah on September 2, 2016
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posted by Johnson Kudjoe Anomah on September 2, 2016
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posted by Manoj kumar borah. on July 28, 2016
I Like it.I am vegetarian .
posted by Asha on July 6, 2016
I have been following your recipes and love them, being vegetarian there are limitations on what to try. I have tried few and they have come out good. I have also passed some non veg recipes to my friends. I have a personal request how can I contact you.