Amritsari Gobi Mutter
by Tarla Dalal
Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.
Amritsari Gobi Mutter recipe - How to make Amritsari Gobi Mutter
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups peeled bottle gourd (doodhi / lauki) cubes
2 tbsp oil
2 tbsp finely chopped cabbage
2 tsp green chilli paste
1 tsp garam masala
3/4 cup whisked curds (dahi)
1 cup boiled green peas
1 cup boiled cauliflower florets
1 tbsp cashewnut (kaju) paste
salt to taste
1/2 tsp sugar
1 tsp cornflour dissolved in 1/4 cup milk
1 tbsp fresh cream
For Serving
parathas
- Method
- Combine the white pumpkin cubes with 1 1/4 cups of water in a kadhai and cover and cook on a medium flame for 8 to 10 minutes, or till the pumpkin is soft, while stirring occasionally.
- Remove from flame and allow it to cool completely.
- Once cooled, blend in a mixer to a smooth paste. Keep aside.
- Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for 1 minute.
- Add the green chilli paste and sauté for another 30 seconds.
- Add the garam masala and prepared white pumpkin paste, mix well and cook for 1 to 2 minutes, while stirring continuously.
- Add the curds, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
- Add the green peas, cauliflower, cashewnut paste, salt and sugar, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
- Add the cornflour-milk mixture, mix well and cook for 1 more minute, while stirring continuously.
- Add the cream, mix well and cook for 1 more minute.
- Serve immediately with parathas.
Amritsari Gobi Mutter Video by Tarla Dalal
| Energy | 194 cal |
| Protein | 5.6 g |
| Carbohydrates | 12.3 g |
| Fiber | 5.4 g |
| Fat | 12.7 g |
| Cholesterol | 6 mg |
| Vitamin A | 192.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 23.8 mg |
| Folic Acid | 25.9 mcg |
| Calcium | 113 mg |
| Iron | 1.4 mg |
| Magnesium | 53.7 mg |
| Phosphorus | 132.4 mg |
| Sodium | 23 mg |
| Potassium | 179.4 mg |
| Zinc | 0.4 mg |
curry came out superb. going to take it with roti
i never thought white gravy can be made without using onion and garlic.The lauki and curds is a great combo to make this gravy. With the perfect consistency and crunchy veggies, this subzi tastes delicious.
Cauliflower and green peas cooked in a lauki paste to form a fab gray. Made without onion and garlic.