Aloo Gobi Matar
Aloo Gobi Matar is a delectable side dish prepared with potatoes, cauliflower and peas seasoned with Indian spices and served with either hot roti or rice.
Ingredients
- 3 Potatoes medium sized (250g)
- 300-400 g Cauliflower florets
- ½ cup Peas frozen
- 2 tsp Cooking Oil
- 1 tsp Jeera
- 1-2 Bay Leaves
- 1 Onion small, finely diced
- 1 tbsp Ginger finely chopped
- 1 tbsp Garlic finely chopped
- 1-2 Green Chillies vertically sliced
- 2 Tomatoes medium-sized, pureed
- 1 tsp Salt adjust accordingly
Spice Powders
- ½ tsp Turmeric Powder
- ¾ tsp Red Chilli Powder
- ½ tsp Jeera Powder
- ½ tsp Coriander Powder
Garnish
- 1 tbsp Coriander Leaves finely chopped
- 1 Lemon juice
Instructions
- Cut the cauliflower leaves off and pluck equal sized florets. Dunk them in a bowl of hot water and a teaspoon of salt. Peel the potatoes and dice them up in the same size as the cauliflower florets. Take a handful of frozen peas and add them to a bowl of hot water as well.
- Chop your onions, green chillies, ginger and garlic. Puree the tomatoes and keep aside.
- Place a medium-sized pan on medium heat. Add 2 teaspoons of cooking oil. Once the oil is warm, add the jeera and bay leaves. Toast for 10-15 seconds.
- Next, add the ginger, garlic, green chillies and onions. Saute them all together until the onions are soft.
- Now, add the tomato puree and all the spice powders - turmeric, red chilli, coriander and jeera. Mix all of them well and cook them with the pan closed for about two minutes.
- To this onion-tomato base mixture, add the cauliflower florets and potatoes. Mix well until all the pieces are coated with the base mixture. Add salt and mix again.
- Add 1/2 cup of water and close the pan with a lid. Let it cook for 8-10 minutes. Check the water level in the pan regularly while checking the progress of the doneness of the vegetables as well.
- Once the vegetables have cooked, add the thawed peas to the pan and mix well. Let all the ingredients cook without the lid for a minute or two while continuosly stirring.
- Turn off the flame and garnish with coriander leaves and lemon juice.
- Serve Aloo Gobi Matar with rice or roti.