Aloo Gobi Matar is a very popular dish in the north Indian cuisine and is also a popular standard dish in many restaurant menus. There are various versions of making this dish with the same name. This dish goes extremely well with tandoori roti, naan, roomali roti and any Indian flat bread. It can also be accompanied with pulaos and fried rice. Fat free Aloo Gobi Matar is a unique way to prepare this dish with potatoes, cauliflower and fresh green peas cooked together in mildly spiced onion-tomato gravy without oil. Oil omits, but aroma and taste remains awesome.
Potatoes which is the hero of Aloo Paratha, were found outside of the Andes area around 4 hundred years ago, and also have since turn out to be a fundamental element of a lot of the world's food. It's in the list of World's largest food crop, probably the 4th, right after maize, wheat, and rice. There are lots of ways to prepare yummy potato dishes: skin-on or peeled, full or slice, with spices or without, baked or boiled, steamed or roasted. Potato dishes are offered hot, however, many are initial cooked, then offered cold, especially potato salad and potato chips. Here are some famous delicious in which aloo played key role, Brinjal Potato Curry With Onion Tomato Gravy, Aloo Paratha, Aloo Bonda, Jeera Aloo, Aloo Gobi, Dum Aloo Kashmiri, Barvan Dum Aloo, Aloo Tama, Dum Aloo, Aloo Chokha, Aloo Bonda, Potato Masala, Cheese Pearls Pulao and many more..
Cauliflower or Gobi is one of the Brassica oleracea families that has cabbage, brussels sprouts, kale, broccoli and collard greens. There are various shades of cauliflowers such as white, purple, green and yellow. Cauliflower can be found in the raw, cooked or pickled form Cauliflower is amazingly flexible and it has a range of quality recipes that people can make with, some of them are Gobi 65, Aloo gobhi, Gobi paratha, Gobi Manchurian, Cauliflower makhani, Gobi salan, Aloo gobhi korma, Aloo gobi saag, Cauliflower pickle, Fat free aloo gobi matar, Gobhi matar masala, Cauliflower lollipop, Cauliflower pakora, Mashed gobi, Gobhi matar paratha, etc.
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. The cute little green small balls are starchy, sweet to taste and are one of the ancient cultivated vegetables grown for their succulent nutritious green-pods. They probably originated in the sub-Himalayan plains of north-west India. Each pod contains several peas. A pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool season vegetable crop. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas. The annual 'Peasenhall Pea Festival' in the English village of Peasenhall, Suffolk attracts hundreds of visitors every year, with events such as Pea Shooting, the World Pea Podding Championships and National Pea Eating competition. Peas are used in wide varieties of recipes like, Kheema Mattar, BabyCorn Mushroom Peas , Green Peas Paratha, Peas Masala, Tomato Kurma With Green Peas, Green Peas Poori, Mushrooms Peas And Spring Onions, Aloo Mutter Samosa, Green Peas Soup, Kaju Matar Usal, Cabbage Peas Curry, Green Peas Uthappam, Green Peas And Paneer Dal and so on.
Keeping in view of giving the best of nutritive and valuable foods to your family and kids, do try this wonderful explicit dish that is very easy to prepare, healthy, fat free, nutritious and finger-licking.