Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Madhyapradesh · Dinner

Aloo Gobi Matar (Potato-Cauliflower-Pea Curry)

Traditional 13. Aloo Gobi Matar recipe

🧺 Ingredients

• 400g potatoes, cut into 2cm cubes
• 300g cauliflower florets, cut small
• 150g frozen peas (or 200g fresh)
• 30ml oil
• 5ml cumin seeds
• 1 medium onion (80g), finely chopped
• 10g ginger-garlic paste
• 2 green chilis, minced
• 2.5ml turmeric powder
• 5ml red chili powder
• 10ml coriander powder
• 5ml garam masala powder
• 1 pinch asafoetida
• 250ml water
• Salt to taste
• 10ml lemon juice
• 20ml fresh coriander, chopped

👩‍🍳 How to make Aloo Gobi Matar

1. Heat oil to 70°C in heavy pan
2. Add cumin seeds; crackle 10 seconds
3. Add chopped onion; sauté 3 minutes until translucent
4. Add ginger-garlic paste and green chilis; cook 1 minute
5. Add turmeric and asafoetida; stir 30 seconds
6. Add cubed potatoes; sauté 2 minutes to coat with spices
7. Add chili and coriander powder; stir 1 minute
8. Pour water and salt; bring to boil on high heat (2 minutes)
9. Reduce to low heat, cover, simmer 12 minutes until potatoes are three-quarters cooked
10. Add cauliflower florets; cook uncovered 8 minutes
11. Add peas; cook 4 minutes more until all vegetables are tender
12. If liquid remains, simmer 2 minutes uncovered to reduce slightly
13. Add lemon juice and coriander leaves
14. Taste and adjust salt and spices
15. Serve hot
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