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Before you jump to Aloo gobhi tamatar sabji recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to aloo gobhi tamatar sabji recipe. You can cook aloo gobhi tamatar sabji using 12 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Aloo gobhi tamatar sabji:
- Provide 1 cup potatoes diced
- Use 1 cup cauliflower florets, medium size
- Provide 1/2 cup chopped tomatoes
- Provide 1/3 cup peas
- Get 1/2 tsp ginger paste
- Use 1 small green chilli
- You need 1/2 tsp cumin and methi seeds mixed
- Provide 1 tbsp mustard oil for cooking
- Get 3/4 tsp sabji masala
- Get 1/4 tsp Turmeric powder
- Use to taste Salt
- Use As needed Coriander leaves
Instructions to make Aloo gobhi tamatar sabji:
- Heat oil in kadahi, sprinkle cumin methi seeds and green chilli, let it crackle, add chopped potatoes and flower florets, mix well, cook it covered for 5-6 minutes on low flame stiring in between.
- Remove the lid, add salt and turmeric powder, saute it for another 3-4 minutes on medium to high flame.
- Add chopped tomatoes and green chilli, ginger paste, mix well. See if the tomatoes have become soft, add sabji masala and mix. Add enough water to make aloo gobhi half dip into it. (You can change water quantity according to the consistency you need).
- Cover and let it boil for 2-3 minutes on medium to high flame. Then switch off the flame and transfer sabji into a serving bowl.
- Garnish with fresh coriander leaves and serve hot with rice, chapati, paratha or kachauris.
Aloo tamatar ki sabzi is a classic combination and the most popular curry of North India. This is among the easiest and most delicious recipe to make with a combo of potatoes and tomatoes. This is made on all festive occasion as well as a daily quick fix curry. Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
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