Amritsari Gobi Mutter

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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.

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Amritsari Gobi Mutter recipe - How to make Amritsari Gobi Mutter

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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
  1. 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.
  2. Remove from flame and allow it to cool completely.
  3. Once cooled, blend in a mixer to a smooth paste. Keep aside.
  4. Heat the oil in a kadhai, add the cabbage and sauté on a medium flame for 1 minute.
  5. Add the green chilli paste and sauté for another 30 seconds.
  6. Add the garam masala and prepared white pumpkin paste, mix well and cook for 1 to 2 minutes, while stirring continuously.
  7. Add the curds, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.
  8. 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.
  9. Add the cornflour-milk mixture, mix well and cook for 1 more minute, while stirring continuously.
  10. Add the cream, mix well and cook for 1 more minute.
  11. Serve immediately with parathas.

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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Amritsari Gobi Mutter
 on 10 Feb 15 04:07 PM

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.
Amritsari Gobi Mutter
 on 18 Jun 12 12:08 PM

Cauliflower and green peas cooked in a lauki paste to form a fab gray. Made without onion and garlic.