Phool gobi matar aloo ki sabzi recipe - How to make cauliflower green peas potato bhaji

Matar, aloo, gobi sabzi recipe - If  I am not pre-plan for next day morning breakfast, I don't  think too much. I just make some quick sabzi and chapatis. That saves my energy and time. Cauliflower is one such vegetable that cooks very fast and you don't need  to wait hours together. Fresh and clean cauliflower is our favorite vegetable too.  

Cauliflower is a vegetable that is available throughout the year and you can prepare so many dishes with it.  This sabzi is definitely a healthier version and it was tasty too. It goes really well with chapthis, rotis, and rice with curry. I have added potatoes and green peas to this sabzi which has turned out to be a  delicious combination. 

Some other interesting sabzi recipes in this space

Mushroom kurma masala
Mix vegetable kurma
Kaju Makhan Masala
Hariyali chole masala
Kadai Gobi and Beans
Kadai Bhindi 

Phool Gobi Matar Aloo ki Sabzi Recipe

Prep time : 15 mins
Cook time :15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 

• 2 cups cauliflower florets
• 1 cup green peas / matar
• 1 potato, peeled, cubed
• 2 tomatoes. chopped
• A fistful of chopped cilantro
• 2 onions, finely chopped
• 1 tsp ginger - garlic paste
• 1 tsp coriander seeds powder
• 1/2 tsp cumin / jeera powder
• 1 tsp chilli powder
• 1/2 tsp kashmiri chilli powder (optional)
• 1/2 tsp turmeric powder
• 1 heaped tsp of garam masala
• 6 tbsp oil
• Salt to taste

For the tempering

• 1 tsp mustard seeds
• 1/2 tsp cumin seeds / jeera
• 1 green chilli, chopped
• 2 dry red chillies
• 7-8 curry leaves
• A generous pinch of asafoetida

Method

1. Separate the florets and put them in warm salt water, keep aside for 10 minutes. Drain and wash the florets thoroughly under running water, pat dry and set aside. 
2. Heat the oil in a non stick pan on medium flame and add the mustard seeds. When the mustard seeds starts spluttering, add the cumin seeds,  green chillies, red chillies and curry leaves. Saute for few seconds, add the hing and saute for a while. 
3. Add the chopped onions, ginger garlic paste and saute till the onions are translucent. add the cumin seeds powder, coriander seeds powder, chilli powder, kashminri red chilli powder and turmeric powder. Saute till the raw smell disappears.  
4. Add the tomatoes, green peas, potatoes, cauliflower florets and coriander leaves. Stir to combine and cook covered till all the vegetables become soft. Stir in between and sprinkle some water on it if required. 
5. Once the vegetables become soft and tender, add the garam masala and salt. Mix well and further saute for a minute stirring in between. Serve hot.