Aloo Gobi Matar
Potato, cauliflower and green peas cooked in a spicy onion-tomato gravy
Ingredients
- 1 large potato
- 1 ½ cup cauliflower florets
- ½ cup green peas
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilly powder
- ½ tsp garam masala
- 2 tsp kasuri methi / dried fenugreek leaves
- ½ tsp sugar
- 1-2 tbsp oil
- 1 tsp cumin seeds / jeera
- Salt to taste
To grind
- 1 tsp oil
- 1 bay leaf
- ¼ inch cinnamon piece
- 1 large onion roughly chopped
- 2 large tomato roughly chopped
- 2 garlic cloves chopped
- ½ inch ginger chopped
Instructions
- Pressure cook the potato for 3 whistles. Peel the skin and cut into cubes. Soak the cauliflower florets in boiling water until just tender. Drain and set aside.
- In a kadai, add 1 tsp oil and add bayleaf, cinnamon, onion, garlic, ginger and fry till they become just soft. Once cool, add tomatoes and grind to a smooth paste.
- In the kadai, add oil and add jeera. When it sizzles, add the ground onion-tomato paste. Cover and cook for 12-15 minutes or till it has become a thick paste.
- Once oil starts to leave the sides, add turmeric powder, coriander powder, red chilly powder, garam masala, kasuri methi and salt.
- Fry till the raw smell of the masala goes. Add 1½ - 2 cup water and bring to boil. Add potato, cauliflower florets, green peas, sugar and mix well.
- Cover and cook for 5-6 minutes in low heat or until all vegetables are fully cooked. Add coriander leaves and cook for another 1-2 minutes.
Notes
- Take care that the vegetables are not over cooked or mushy. The vegetables should hold their shape.
- It is important to cook the onion-tomato mixture until it has become like a thick paste. It will take around 15-20 minutes.