Tuesday, November 19, 2013

Aloo, Gobi, Mattar Hara Rassa / Flower, Potato and Peas in Green Gravy

Colors seem to be my flavor of the season. Today, I made this Cauliflower, Potato and Peas in Green Gravy and this was after a bright beetroot cake and a white pulao made earlier in the day. And that's when I realized I had also used all seasonal vegetables today and was happy with the range of colors and vegetables I had used!
This Cauliflower, Potato and Peas in Green Gravy sabzi has a nice gravy that will pair off well with a pulao ( like I did today) or with chapati. For the green gravy, I used the usual coriander leaves and then topped it with ground spinach. The ground spinach gives additional gravy to the sabzi along with the goodness of spinach as an added benefit.

Potato, diced- 1/2 cup
Cauliflower, florets - 1/2 cup
Green peas - 1/4 cup
Onion - 1
Tomato - 1
Cumin seeds - 1/2 tsp
Asafoetida pwd - a pinch
Spinach - 20 to 25 leaves
Salt to taste
Coriander leaves - 1 tsp
Oil - 1.5 tbsp
grind to paste
Ginger - 1 inch
Garlic - 5 to 6
Coriander leaves - a handful
Green chillies - 3 to 4
Chop the onion and tomato.
Wash the ginger, garlic, coriander leaves and green chillies and drain off. Add these ingredients into a blender jar.
Heat a frying pan and add the oil. When the oil is hot, add the chopped onion and sauté till translucent. Take off the heat. Scoop the onion out draining off as much oil as possible. Add the sautéed onion to the other ingredients in the blender jar and grind to a fine paste.
Put the frying pan back on heat with the remaining oil and heat it. When the oil is hot, put in the cumin seeds and when it splutters add the asafoetida powder. Wait for a few seconds then add the ground paste and fry till the raw smell of ginger and garlic disappears. Add the potato and cauliflower and sauté for a couple of minutes and then add two cups of water and bring to a boil. Once it starts boiling lower the heat and add the green peas and tomatoes along with salt and cover and cook.
While the vegetables are cooking, wash the spinach well and drain. Add the leaves into the blender and grind to a fine paste.
Check on the vegetables and when they are almost done add the ground spinach. Cover and cook for about 5 minutes just time enough for the spinach to cook. Check for salt and add some if necessary. Garnish with chopped coriander leaves and mix and take off the heat. Keep covered till ready to serve.

My Flower, Potato and Peas in Green Gravy goes to -
- Eat seasonal food, fresh, originally hosted by Jagruthi

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