Amritsari Gobi Mutter

by Tarla Dalal

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Surprise your family with this successful white gravy, even without using onion and garlic.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

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 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.