Aloo Gobi Mattar Cauliflower Pea And Potato Curry Recipe

Ingredients for Aloo Gobi Mattar Cauliflower Pea And Potato Curry

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

How to Make Aloo Gobi Mattar Cauliflower Pea And Potato Curry

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