How to Prepare Tasty Aloo Gobhi Peas masala for poori, chapati/naan

Aloo Gobhi Peas masala for poori, chapati/naan. Aloo Gobi Masala is a popular and one most delicious vegetarian curries. So if you are looking for a vegetarian/vegan curry recipe, this is the Goes well with poori/chapathi/roti/naan/paratha etc. Tasty fry gobhi masala बहोत ही आसान और टेस्टी फ्राई गोभी मसाला ,क्या आपने कभी बनाई है ट्राय जरूर करे.

Ingredients of Aloo Gobhi Peas masala for poori, chapati/naan

1. Prepare of Potato 1 medium sized cut into small cubes.
2. It's 1/2 cup of Cauliflower florets.
3. Prepare 1/2 cup of Fresh/frozen Green peas.
4. You need of Onion 1/2 cup finely chopped.
5. Prepare 2-3 of medium sized Tomatoes finely chopped.
6. You need 1/2 teaspoon of turmeric powder.
7. Prepare 1 teaspoon of coriander powder.
8. You need 1/4 teaspoon of chilli powder.
9. You need 1/2 teaspoon of garam masala powder.
10. It's 1/4 teaspoon of kitchen king masala.
11. Prepare of Dry Fenugreek leaves (kasuri methi).
12. It's 1/4 teaspoon of Amchoor powder(dry mango powder).
13. Prepare of Fresh coriander leaves/cilantro.
14. Prepare of Sugar (optional).
15. You need 3 teaspoon of oil/ butter.
16. Prepare to taste of Salt.
17. Prepare of To make Poori.
18. You need 1 cup of wheat flour.
19. It's 2 teaspoon of fine sooji/rava.
20. It's 1 teaspoon of oil.
21. You need 1/2 teaspoon of salt.
22. You need 1/4 teaspoon of sugar.
23. It's of Water (as required to make a dough).

Dhaba style Aloo Gobhi masala is ready to serve with hot chapati, parantha or rice and dal. Aloo gobhi gravy/aloo gobi masala is ready to be served. It tastes good not only with roti but also with vegetable biryani, jeera rice and ghee rice. Note - You may add a tbsp of beaten curd or cream after the tomatoes get cooked well.

Aloo Gobhi Peas masala for poori, chapati/naan instructions

1. Take a pan heat up, take 1/2 teaspoon of oil then add cubed potatoes and sauté for 3-5 minutes on medium flame and keep it aside.
2. Then add 1/2 teaspoon oil to the same pan then add cauliflower florets to the pan again sauté for 3-5 minutes on medium flame and keep aside.
3. Take the pan heat up add butter/oil, once pan is hot enough then add finely chopped onion sauté for 4-5 minutes(golden brown) then add finely chopped tomatoes again sauté for 4-5 minutes (mashy).
4. Then add all the dry masala powders to it and sauté for 3 minutes then add salt as per required then add potatoes and cauliflower florets and green peas to the pan sauté for 3-4 minutes sprinkle some water and cover the lid and let it cook for 4-5 minutes.
5. Take out the lid add some kasuri methi and sauté for minute and garnish with coriander leaves serve hot with poori/roti/naan.
6. For making poori.
7. Take a bowl add all the ingredients in it and mix everything together with water to make a dough and knead the dough for 3-4 minutes spread some oil on top of it cover it with lid or cloth for at least 30-40 minutes.
8. Take a deep frying pan add oil to heat up.
9. Take dough and knead it again for 1-2 minutes take a small portion of dough and make a poori out of it (roll it with the help of rolling pin).
10. Once the oil is hot then add the poori in the oil and fry poori on both sides to get golden brown.

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