Punjabi Gobi Aloo Muttar ki sabzi

punjabi gobi aloo muttar ki sabzi

This is very first entry to RCI Punjab event hosted by Richa of As Dear As Salt. RCI stands for 'Regional Cuisines of India', a very innovative idea started by Lakshmi of Veggie Cuisine . Punjabi cuisine is famous for its rich and spicy ingredients and mouthful of tasty food. The favourite dishes flashes to you mind when you think of Punjab is Sarson ka Saag and Makke di roti, Lassi, Punjabi Samosa, Parathas and many more. It also reminds me of 'Dilwale Dulhaniya Le Jayenge' (Superhit Hindi Movie).

This everyday PGAM sabzi is generally eaten with rotis or parathas(flatbreads) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans, and rice or bread.

Source: My own
Cuisine: North Indian, Punjab
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients
2 medium potatos, peeled and cut into medium size cubes
1 crown of cauliflower-medium size,cut into delicate florets
1/2 cup of green peas
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/4 cup home made yougurt (for gravy)
1-2 tsps chilli powder (cayenne)
1/2 tsp of turmeric powder
1 tsp jeera(cumin) powder
1 tsp dhaniya (coriander) powder
1 tsp of jeera/cumin seeds
2 tbsps of cooking oil
salt as per taste
few sprigs of cilantro/parsley, roughly chopped
for grinding:
1 small onion, cubed
3-4 green chillies, chopped
1 tbs ginger, roughly chopped
1-2 cloves of garlic, crushed
1 tbs lemon juice
1/4 cup of cilantro/green coriander

Method:

1. Boil potatoes and cauliflower florets in a sauce pan with some salt, cook till the florets are tender, donot overcook. Drain and keep aside. Meanwhile grind the ingredients in a food chopper/grinder to a coarse paste.
2. Heat oil in a kadai and add jeera/cumin seeds to it, fry for a min.
3. Add chopped onion and little salt to sweat the onions, sauté for a 1-2 mins and add the coarse paste and sauté.
4. Then add the chilli powder, coriander powder, cumin powder and turmeric and add the chopped tomatoes. Sauté till tomatoes are tender and cooked, about 4-5 mins.
5. Now add the boiled potatoes, cauliflower florets and peas, stir well so that the vegetables are coated with the masala. Cover and let all the flavors blend in for about 7-8 mins or till the vegetables are fully cooked.
   
6. Lastly stir in the yogurt and garnish with fresh chopped cilantro/parsley leaves.
7. Serve hot with rotis/parathas (flat bread) or hot rice.

My entry for RCI-Punjab PGAM ki sabzi

our lunch today... PGAM ki sabzi with rotis, rice and dal fry