This sabji is a life saver during our vedanta days. Due to the "great taste" of our canteen food we were forced to start cooking on daily basis and bring lunch. Since we used to start by 8 AM itself we mostly make this type one pot sabjis :P along with rotis for lunch. Being a beginner I tend to add more water so my room mate usually allocates me the work of making phulkas. Till date I remember her whenever I make this sabji and those precious days :). Hence no need to mention that this is a great lunch box recipe as it can be made in a jiffy and tastes great even after it gets cold. Sharing the recipe and I hope it helps you too for hectic days.
Aloo
gobi matar Sabji
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Ingredients
Preparation
1.
Slice the onions and dice the tomatoes. Cube the potatoes and
separate the cauliflower florets. If you are using frozen peas soak them in
hot water for 5 mins.
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Method
1.
In pressure pan add oil and once it gets heated temper the
ingredients mentioned. Add the onions and saute till it becomes translucent.
2.
Add the potatoes and cauliflower and saute for few mins till
they get slightly roasted. Add the tomatoes ,green peas along with salt and
turmeric.
3.
Add all the spice powders along with 1 cup water. The water
should just immerse the veggies as shown. Mix everything well and pressure
cook in medium flame for 4 whistles.
4.
Garnish with fresh coriander leaves and serve with roti or rice!!
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Notes
·
You need not blanch the gobi. If needed you
can soak it in hot water along with turmeric for some time to remove worms if
any.
·
I recommend mustard oil as it gives nice flavour
to this sabji. You can use sunflower/corn oil if you don't have mustard oil.
·
Both sabji masala and garam masala works well
for this sabji.
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Gives lot of volume suitable to surprise sudden guests too!!!
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