Aloo Gobi Matar

[yosemite_ca]

So when there is less time and you crave for a comforting Indian meal, then this it. Paired with some rice or rotis or breads along with a Indian pickle or salad, you have a healthy & hearty meal in the comforts of your home.




Ingredients for the curry:

• 2 cup cauliflower florets
• 2 cups peeled & chopped potatoes
• 1 or 1.5 cups fresh or frozen peas
• 2 small bay leaves or 1 large bay leaf
• 1 or 2 green chilies, slit
• ½ tsp cumin seeds
• ¼ cup chopped onion
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp kasuri methi/dry fenugreek leaves, crushed (optional)
• 2 tbsp oil
• few coriander leaves for garnishing
• salt as required

for the masala paste:

• ½ cup chopped onion
• 3 medium size tomatoes, chopped
• ½ inch ginger
• 3-4 garlic

Instructions

• Firstly, rinse and chop all the veggies.
• Keep the cauliflower florets in salted water for 15-20 minutes.
• Then drain the florets and keep aside.
• Blend the onion, tomatoes, ginger and garlic to a smooth paste.
• No need to add water while blending as the tomato juices help in the blending process.
• Heat oil in a pan.
• Fry the cumin first with the bay leaves.
• Add the chopped onions and fry till light brown.
• Add the ground onion-tomato paste
• Stir and then add all the spice powders, one by one.
• Fry the masala till the oil starts to leave the sides.
• The oil should start leaving the masala.
• This technique is also called as bhunao in hindi as is a must to get that right taste and flavor in the recipe.
• Keep on stirring so that the masala does not stick to the pan.
• This might take around 7-9 minutes.
• Now add the cauliflower florets, potatoes and peas.
• Add 3 cups water and stir the curry.
• Finally add the slit green chilies and salt.
• Let the whole curry come to a boil.
• Then cover with a lid and let the curry simmer till the veggies are cooked.
• Finally add crushed kasuri methi leaves
• Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.
• The curry can also be served with bread.

You can also cook the curry in a pressure cooker. For cooking in a pressure cooker add 2 or 2.5 cups water instead of 3 cups water.