Aloo Matar And Gobhi Paranthe | Majha Kitchen | Sanjeev Kapoor Khazana

Garma garam gobhi paranthas dunked into a flavourful aloo matar ki sabzi - ideal for any meal of the day - breakfast, lunch or dinner - you decide.

ALOO MATAR

Ingredients

4 medium potatoes (aloo), peeled
½ cup green peas (matar), boiled
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
1 medium tomato, chopped
Salt to taste
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
¼ cup cashew nut paste
1 teaspoon garam masala powder
2 tablespoons chopped fresh coriander leaves
Fresh coriander sprig for garnishing

Method

1. Heat oil in a non-stick pan. Add cumin seeds and sauté till they change colour. Add onion and sauté for 4-5 minutes.
2. Add ginger-garlic paste and sauté for 1 minute. Add tomato and salt, mix, cover and cook till oil separates.
3. Add coriander powder, cumin powder, chilli powder and turmeric powder, mix and cook for 1 minute.
4. Add cashew nut paste, mix, cover and cook for 2 minutes.
5. Cut potatoes into ½ inch cubes, add it to onion mixture and mix. Add 1 cup water, mix, cover and cook for 5-7 minutes.
6. Add green peas, garam masala powder and coriander leaves, mix, cover and cook for 2-3 minutes.
7. Garnish with a coriander sprig and serve hot with gobi paranthas.

GOBHI PARANTHE

Ingredients

½ medium cauliflower (gobi), grated
200 grams whole wheat flour dough
½ teaspoon garam masala powder
Salt to taste
2 tablespoons chopped fresh coriander leaves
1 teaspoon chaat masala
1 teaspoon red chilli powder
Whole wheat flour for dusting
Ghee for basting

Method

1. To prepare stuffing, mix together cauliflower, garam masala powder, salt, coriander leaves, chaat masala and chilli powder in a bowl.
2. Divide the dough into equal portions and shape into balls.
3. Make cavity in the center of each ball, put one portion of stuffing, seal, shape into balls and lightly flatten between your palms.
4. Dust each portion with some wheat flour and roll out into semi-thick disc.
5. Heat a non-stick tawa. Place each disc and roast from both sides till golden brown, basting with some ghee.
6. Cut into 4 equal pieces and serve hot with aloo matar.

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