Aloo Gobi Matar

Aloo (potato), gobi(cauliflower), matar(peas) mixed with aromatic spices, ideal for roti or rice. The weather here in New york is warm and cloudy today so I was roaming all around pretending to do my grocery shopping, unfortunately there was too much of window shopping which took most of my time and I ended up coming home late. As usual, I was kind of lazy to make dinner so I thought of making something really easy. Cauliflower and potatoes are always stocked up in my pantry as these vegetables are easy to cook and can be added to any dish we like. So I decided to make this curry which is just sautéed vegetables with Indian spices, there are many different ways of making this dish but I prefer this simple method of making it without making it too spicy as its hard to digest spicy food for dinner. Lets see how to prepare this recipe:

Ingredients:

Cauliflower – 1 small floret

Potato – 1 medium sized

Fresh or frozen Peas – ¼ cup

Garam masala – 1 tsp (Refer notes)

Turmeric powder – ½ tsp

Red chilly powder – ½ tsp

Cumin seeds – ½ tsp

Coriander leaves – To garnish

Oil – 2 tbsp

Salt – To taste

Method:

  1. Cut the cauliflower into bite size pieces and wash them thoroughly in cold water. You can even blanch the cauliflower in hot water just for a minute but the cauliflower I buy in the nearby farmers market is very clean so I never blanch them.

  2. Peel the potatoes, wash them in cold water, cut them into bite size pieces and put the cubed potatoes in a vessel of cold water. This prevents the potatoes from turning black.

  3. If you are using frozen peas, thaw them under running water using a strainer and put them aside.

  4. Over a medium flame, heat a wok or kadai, add 2 tbsp of oil to it.

  5. Once the oil turns hot, add the cumin seeds and allow it to sizzle. Then add ½ tsp of turmeric powder to the oil. Adding turmeric powder to the oil makes it evenly spread over the vegetables giving it a nice beautiful yellow colour.

  6. Now, add in the cauliflower and potatoes, both of these veggies tend to cook quickly so I add them together, if you are not sure, you can cook the cauliflower half way and then toss in the potatoes.

  7. Drizzle little water to the veggie mixture and close the kadai with a lid and allow it to cook in slow flame. Toss it every few mins by drizzling little water to allow them to cook evenly.

  8. Once they are cooked halfway through, add the peas, salt, chilli powder and garam masala and mix them all well.

  9. Drizzle some water and continue to cook until the mixture is cooked completely. You can poke a piece of cauliflower or potato and see if its cooked completely:)

  10. Garnish with Coriander leaves. Serve hot with Roti or Jeera rice.

photo 3

Notes:

  • Garam masala can be replaced by kitchen king masala or sambar powder or coriander cumin powder or even curry powder, it s all your personal preference of what you like.

  • You can even add carrot or beans to this, to make it more colourful.

  • Methi leaves(Fenugreek leaves) and spinach can also be added while sautéing the vegetables.

  • This can be refrigerated and used up to 1 week.

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4 thoughts on “Aloo Gobi Matar

  1. I have learnt a new one today (matar-peas) the rest I used to know. This looks like something I can easily make and enjoy too. Thanks for sharing. I have bookmarked. Wish you a lovely day!

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