Aloo Matar Gobi
Petrina Verma Sarkar/ Photo credit:Monali Mishra/Creative Commons
3-4 Servings
Ingredients
- 2 cups cauliflower florets, fresh or frozen
- 1 dash salt, or to taste
- 2 large or 3 medium potatoes, peeled or unpeeled, washed and cut into 1-inch cubes
- 3 tablespoons vegetable oil, or canola or sunflower oil
- 2 cup roughly chopped fenugreek leaves or 1 tablespoon fenugreek seeds (soaked in warm water for 1/2 an hour)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 large tomatoes, finely chopped
- 2 green chiles, slit lengthwise, optional
- 1 cup shelled peas, fresh or frozen
- Fresh coriander, chopped
Instructions
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Thoroughly clean the cauliflower. Put the florets in a large bowl and cover them with hot water. Add a teaspoon of salt and mix well. Keep aside for 10 minutes.
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Put the potatoes in a microwave-safe dish and cover them with hot water. Add salt to taste and mix well. Cook on high for 3 to 4 minutes. You can also do this in a pan on the stove top. Cook the potatoes until they are parboiled. Drain the water and set the potatoes aside.
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Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. When the oil is hot, add the cumin seeds and cook them until the spluttering stops.
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Now add the onion and fry it until it is soft. Stir the ingredients often. Add the ginger and garlic pastes now and sauté everything for 1 minute.
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Add all the spices and sauté for another minute. Add the chopped tomatoes and green chiles (if using). Stir well and fry till tomatoes start to get soft (about 2 to 3 minutes).
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Add the cauliflower florets, potatoes, and peas. Stir everything well. Add salt to taste. Cover the pan and cook everything for 3 to 5 minutes. Turn off the heat.
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Garnish the meal with chopped fresh coriander and serve it with gluten-free flatbread. Naan or rotis are also good accompaniments.