Ingredients: cup Cauliflower (gobi) - florets, cup Green peas (Matar) - fresh, Potatoes (Aloo) - cut into cubes, teaspoon Saffron strands, cup Curd (Dahi / Yogurt), tablespoons Butter, teaspoon Cumin seeds (Jeera), - as required, Onion - roughly chopped, Dry Red Chillies, teaspoon Coriander (Dhania) Seeds, inch Cinnamon Stick (Dalchini), Cloves (Laung), cloves Cardamom (Elaichi) Pods/Seeds, teaspoon Fennel seeds (Saunf), Vegetarian diet
Instructions: To begin making the Mughlai Style Aloo Matar Gobi Curry/Sabzi Recipe, keep all your ingredients ready. Make sure to keep the cut potatoes/aloo in water to prevent it from darkening.Add the curd into a bowl, add saffron to it and mix well until combined. Keep aside. In a mixer-jar add roughly chopped onion, dry red chillies, coriander seeds, cinnamon, cloves, cardamom and fennel. Grind into a smooth paste adding a little water.  Heat butter on low flame in a heavy bottomed pan. Once the butter melts, add cumin seeds and let it sputter. Now, add the ground masala and saute well. Stir and cook in medium flame until oil separates from the masala. This will take about 3 to 4 minutes.Now add chopped vegetables - Matar, Gobi and Aloo and saute for a minute.Pour 1/2 a cup of water and salt for cooking the vegetables. Adjust the consistency of the gravy to your choice. Close the lid of the pan and keep it closed until the vegetables get cooked. The vegetables should not be completely soft, but should have a bit of a bite to it. Simmer the flame and add the prepared curd saffron mixture to it. Mix and cook for 2 more minutes in a completely low flame. Turn off the flame after 2 minutes. Serve this Mughlai Style Aloo Matar Gobi Recipe along with Phulkas and Kala Chana Salad for a simple Sunday Lunch or a Weeknight Dinner.