Mughlai Style Aloo Matar Gobi Gravy Recipe

Step 1: To begin making the Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe, keep all your ingredients ready

Step 2: Make sure to keep the cut potatoes/aloo in water to prevent it from darkening

Step 3: Add the curd into a bowl, add saffron to it and mix well until combined

Step 4: Keep aside

Step 5: In a mixer-jar add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom and fennel

Step 6: Grind into a smooth paste adding a little water

Step 7: Heat butter on low flame in a heavy bottomed pan

Step 8: Once the butter melts, add cumin seeds and let it sputter

Step 9: Now, add the ground masala and saute well

Step 10: Stir and cook in medium flame until oil separates from the masala

Step 11: This will take about 3 to 4 minutes

Step 12: Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute

Step 13: Pour 1/2 a cup of water and salt for cooking the vegetables

Step 14: Adjust the consistency of the gravy to your choice

Step 15: Close the lid of the pan and keep it closed until the vegetables get cooked

Step 16: The vegetables should not be completely soft, but should have a bit of a bite to it

Step 17: Simmer the flame and add the prepared curd saffron mixture to it

Step 18: Mix and cook for 2 more minutes in a completely low flame

Step 19: Turn off the flame after 2 minutes

Step 20: Serve this Mughlai Style Aloo Matar Gobi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner