Gobi Aloo Matar Masala Recipe | Dhaba Style | Cooking style like cauliflower, potato and peas | C... скачать в хорошем качестве

Gobi Aloo Matar Masala Recipe | Dhaba Style | Cooking style like cauliflower, potato and peas | C...

Full Written Recipe - Dhaba Style Rassewale Gobi Aloo Matar Prep time: 30-35 minutes Cooking time: 45-50 minutes Serves: 5-6 people Ingredients: MUSTARD OIL 1-2 LADLES CAULIFLOWER 1 MEDIUM SIZED. (FLORETS) POTATO 3 MEDIUM SIZED. (DICED) WHOLE SPICES CUMIN SEEDS 1 TSP CINNAMON 2 INCH BALCK CARDAMOM 1 NO. BAY LEAF 2 NO. ONION 4 MEDIUM SIZED (CHOPPED) GINGER GARLIC PASTE 2 TBSP GREEN CHILLI 2 NOS. (CHOPPED) POWDERED SPICES TURMERIC POWDER | Turmeric Powder 1 TSP CORIANDER POWDER | Coriander Powder 1.5 TBSP CUMIN POWDER | Cumin Powder 1 TSP SPICY RED CHILLI | Hot Red Chilli Powder 2 TSP BLACK SALT | Black Salt 1/2 TSP GRAM FLOUR | Gram Flour 1 TBSP HOT WATER | Hot Water A SPLASH TOMATO PUREE | Tomato Puri OF 2 TOMATOES CURD | Curd 1/2 CUP (WHISKED) SALT | Salt TO TASTE GREEN PEAS | Green Peas 1/2 CUP HOT WATER | Hot Water AS REQUIRED GARAM MASALA | Garam Masala A PINCH ROASTED KASURI METHI POWDER | Roasted Kasuri Methi Powder A LARGE PINCH GREEN CHILLI Green chilli 2 nos. (SLICED) GINGER JULIENNE | Ginger flakes 1 INCH FRESH CORIANDER Green Coriander A HANDFUL (CHOPPED) Method: Cut the cauliflower into medium sized florets & rinse them in salted water. Cut the potatoes into medium sized dice & keep them submerged into the water. Set a kadhai over high flame, add mustard oil & heat it until the oil starts smoking. Then lower the flame & let the oil drop in temperature slightly. Discard the water from cauliflower & potatoes, add them into the oil & cook over high flame for 5-6 minutes or until they get 90% cooked. You don't have to cook them completely at this stage. Once they get 90% cooked, transfer them into a bowl & set it aside. In the same kadhai add all the whole spices & onions, stir well & cook over medium high flame until the onions turn light golden brown. Further add ginger garlic paste & green chillies, stir well & cook for a few more minutes, the onions will also turn completely golden brown. Next, lower the flame & add all the powdered spices, gram flour, stir well & then add a splash of hot water, cook over medium high flame for 4-5 minutes. Then add the tomato puree, whisked curd & salt, stir well & cook over high flame for 12-15 minutes or until the oil gets separated from the gravy. Once the oil is released, add in the green peas, stir well then cover & cook for 6-8 minutes until the peas are cooked. Adjust the consistency by adding hot water, you can keep the consistency as per your preference, I like to keep it semi-thick. Add the cooked cauliflower & potatoes, cook for a few minutes in the gravy. Lastly taste & adjust salt if required & add garam masala, kasuri methi powder, green chillies, ginger & coriander, stir well. Your delicious Dhaba/Halwai Style Gobi Aloo Matar is ready, serve it with some hot rotis, parathas or puris. #YFL #SanjyotKeer #aloogobhikisabzi #aloogobhimatar Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Cooking Cauliflower & Potato 1:06 Gravy & Final Cooking 2:30 Plating 7:09 Outro 7:37