Okay. So one of these days, M at work decides to get Gobi, and worried about how Gobi takes so much oil to prepare. No can do, sez moi. 1 tsp of oil is proud to present the low cal Alu Gobi without the Alu and With Matar.
What you need:
- Cauliflower – 400 gms, chopped into florets
- Peas – 1 cup
- Alu – none (high carbs right?)
- Ginger garlic paste – 2 tsp
- Cumin seeds – 1/3 tsp
- Tomatoes – 2 med, diced
- Green chillies – 2 chopped fine
- Asafoetida – 1 pinch
- Salt, red chilli powder, and turmeric powder to taste
- Sugar – 1 tsp
- Oil – 2 tsp
How many can you feed: 3 med portions, 2 big portions
What you need to do:
- In a non stick pan, 2 tsp of oil, cumin and asafoetida are happening. Low flame to avoid burnout.
- Add ginger garlic paste and green chillies. Saute lightly. Throw in tomatoes and peas. Fry and saute lightly.
- When tomatoes are all gooey, and creamy, add cauliflower, salt, turmeric, red chilli powder, and sugar.
- Saute for 2-3 mins. Cover with lid and simmer for 15 mins. Add quarter cup of water if the vegetable runs dry. Keep turning.
- Garnish with fresh coriander.
Low cal alu gobi without alu and with matar tayyar!!
this comes at the right time. I had alu gobi at a frnd’s plc and it had a lot of oil but was very yumm! I thought I could replicate the taste by adding LOTS of oil
The result was alu gobi which had to be kept in a 45-degree-tilted kadhaai for half an hour so that the oil could separate from the sabzi. 
BTW there’s an inspired posting on my blog.
That’s how most Maharashtrian subzis are prepared. Welcome to “kobichi bhaji”
no wonder u guys are so healthy
u know rash … i should really start putting pictures myself.
just been lazy and never gotten around to it.