Aloo Gobi Mattar Recipe

Ingredients for Aloo Gobi Mattar

• Olive Oil
• 1 medium onion, chopped
• Cumin Seed
• Garlic Cloves
• Fresh Ginger
• Hot Green Chili Pepper
• Turmeric
• Garam Masala
• Ground Coriander
• Salt
• White Pepper
• Fenugreek Seeds
• Ground Cumin
• Baking Potatoes
• Vegetable Stock
• Cauliflower
• Lemon, Juice Of
• Frozen Green Pea
• 1/2 cup fresh cilantro, chopped

How to Make Aloo Gobi Mattar

1. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large wok, karahi, or deep nonstick pan over high heat.
2. Add 1 medium onion (chopped) and 1 teaspoon cumin seeds. Cook until the onion is translucent, about 5 minutes.
3. Add 2 cloves garlic (minced), 1 tablespoon ginger paste (or 1 inch fresh ginger, grated), and 1-2 green chilies (finely chopped, optional).
4. Sauté for 2 minutes, stirring frequently.
5. Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon cumin powder, 1/4 teaspoon red chili powder (adjust to taste), and salt to taste. Stir well.
6. Immediately add 2 medium potatoes (cubed) and stir until coated in oil and spices.
7. Turn heat down to medium and sauté for 3-5 minutes, stirring frequently.
8. Add 1 cup vegetable stock, cover the pan, lower the heat to medium-low, and simmer for about 15 minutes.
9. Add 1 medium head cauliflower (cut into florets), and 1 tablespoon lemon juice.
10. Stir well, cover, and simmer for another 10 minutes. If the ingredients are sticking, add a little more stock or 1/4 cup of water.
11. Add 1 cup frozen peas to the pan and stir.
12. Cover and simmer for 10 minutes.
13. Turn off the heat. Stir in 1/2 cup fresh cilantro (chopped).
14. Cover and let rest for 10 minutes before adjusting salt to taste.
15. Garnish with the remaining fresh cilantro and serve hot with rice or naan.