Ingredients for Aloo Gobi Mattar Cauliflower Pea And Potato Curry
- 1 medium head cauliflower, cut into florets
- 1 medium onion, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup vegetable stock
- 1 tablespoon olive oil (optional, or use ghee)
- 1-inch piece fresh ginger, minced, plus 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 to 2 hot green chili peppers, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon salt (or to taste)
- White Pepper (not used in recipe)
- Fenugreek Seeds (not used in recipe)
- Ground Cumin (not used in recipe; cumin seeds are used)
- 1 teaspoon cumin seeds
- 1 tablespoon lemon juice
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
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How to Make Aloo Gobi Mattar Cauliflower Pea And Potato Curry
- Heat 2 tablespoons of ghee or oil in a large wok, karahi, or deep nonstick pan over high heat.
- Add 1 medium onion, chopped, and 1 teaspoon cumin seeds. Cook until onions are translucent, about 5 minutes.
- Add 2 cloves minced garlic, 1-inch piece of ginger, minced, and 1-2 green chilies, finely chopped. Sauté for 2 minutes, stirring frequently.
- 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.
- Immediately add 2 medium potatoes, peeled and cubed, to the pan. Stir until coated in oil and spices.
- Turn heat down to medium and sauté potatoes for 3-5 minutes, stirring frequently.
- Add 1 cup chicken or vegetable stock. Cover the pan, lower heat to medium-low, and simmer for around 15 minutes.
- Add 1 medium head cauliflower, cut into florets, 1 tablespoon grated ginger, and 1 tablespoon lemon juice.
- Stir well, cover, and simmer on low heat for about 10 minutes.
- If ingredients are sticking, add 1/4 cup water or more stock.
- Add 1 cup frozen peas. Stir and cover, simmer for 10 more minutes.
- Turn off the heat. Stir in 1/2 cup fresh cilantro, chopped.
- Cover and let rest for 10 minutes before adjusting salt to taste.
- Garnish with remaining fresh cilantro and serve hot over basmati rice with chapati or naan.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
32g
Fat
7g
Carbs
11g
