Cauliflower & Potato Curry with Peas (Aloo Gobi Matar)
Cauliflower, potatoes and peas simmered in a light curry tomato sauce.
Ingredients
- 1 tablespoon oil
- 1 bay leaf
- ½ teaspoon cumin seeds
- Pinch asafoetida (hing) optional
- 1 onion small, diced
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon hot chili powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 2 potatoes medium, cubed
- ½ cauliflower cut into florets
- 2 tomatoes crushed
- ½ cup green peas boiled
- 2 teaspoons dried fenugreek leaves crushed
- 1 teaspoon garam masala
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat oil in a large pan on medium. When oil is hot, add bay leaf, cumin seeds and asafoetida (if using). Splutter for a few seconds then add onion, garlic and ginger. Saute for 2-3 minutes until onion barely starts to change colour.
- Add turmeric, coriander, hot chili powder, sugar and salt. Cook while stirring for 30 seconds or until the spices become toasted.
- Add potatoes, cauliflower and crushed tomatoes. Stir well and cover. Reduce heat to medium low and cook for 20-25 minutes or until potatoes are tender. Add water occasionally if curry begins to stick.
- Add fenugreek leaves, garam masala and boiled peas. Stir well and cook another 3-4 minutes to release flavours. Remove from heat and stir in fresh cilantro. Serve at once with yogurt and chapatis.
Notes
When the potatoes and cauliflower are cooking, be sure to check occasionally if the curry is sticking to the bottom of the pan. If it is, add 1/4 cup water and continue cooking.