Aloo Gobi Matar (Potatoes, Cauliflower, and Peas)
Recipe: Aloo Gobi Matar (Potatoes, Cauliflower, and Peas)
From: Ruth Law, The Southeast Asia Cookbook
Serves: 4
1 c. cauliflowerets
2 med. boiling potatoes, peeled, cut into bite-size cubes
1-1/2 c. green peas (fresh or frozen)
1/2 tsp. turmeric
1 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. ground coriander
2-4 Tbsp. oil or ghee
1-1/2 c. pureéd or finely chopped fresh ripe tomatoes (see note)
1/2 tsp. salt (or to taste)
2 Tbsp. chopped fresh cilantro
Parboil or steam the cauliflower, potatoes, and fresh peas separately until almost tender and drain well. Set aside.
Combine the spices. Heat the oil in a large skillet over medium heat, then add spices and fry about 15 seconds to release flavors. Add cauliflower, potatoes, and fresh peas and stir-fry until lightly browned. Add tomatoes and about 1/4 c. water and cook for a couple of minutes. (Add frozen peas at this point.) Cover, reduce heat to low and simmer, stirring occasionally, for 5-10 minutes until vegetables are tender. Season to taste with salt and garnish with cilantro.
Notes:
I prefer to add the salt with the other spices and put in the cilantro with the tomatoes, more for ease than for any other reason. Cooking the veg. separately ahead is a bit of trouble, but the cauliflower can be microwaved (which helps keep it from getting soggy anyhow).
I've also used a can of petite-diced tomatoes (undrained) in lieu of the chopped tomato + water, and that works fine too.
From: Ruth Law, The Southeast Asia Cookbook
Serves: 4
1 c. cauliflowerets
2 med. boiling potatoes, peeled, cut into bite-size cubes
1-1/2 c. green peas (fresh or frozen)
1/2 tsp. turmeric
1 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. ground coriander
2-4 Tbsp. oil or ghee
1-1/2 c. pureéd or finely chopped fresh ripe tomatoes (see note)
1/2 tsp. salt (or to taste)
2 Tbsp. chopped fresh cilantro
Parboil or steam the cauliflower, potatoes, and fresh peas separately until almost tender and drain well. Set aside.
Combine the spices. Heat the oil in a large skillet over medium heat, then add spices and fry about 15 seconds to release flavors. Add cauliflower, potatoes, and fresh peas and stir-fry until lightly browned. Add tomatoes and about 1/4 c. water and cook for a couple of minutes. (Add frozen peas at this point.) Cover, reduce heat to low and simmer, stirring occasionally, for 5-10 minutes until vegetables are tender. Season to taste with salt and garnish with cilantro.
Notes:
I prefer to add the salt with the other spices and put in the cilantro with the tomatoes, more for ease than for any other reason. Cooking the veg. separately ahead is a bit of trouble, but the cauliflower can be microwaved (which helps keep it from getting soggy anyhow).
I've also used a can of petite-diced tomatoes (undrained) in lieu of the chopped tomato + water, and that works fine too.