Aloo Gobi Matar

Saturday, August 24, 2013

Aloo = Potatoes, Gobi = Cauliflower and Matar = Green Peas. These three vegetables together in an onion and tomato based gravy makes one of the most popular vegetarian dishes in Indian restaurants world wide.

Okay ... maybe it's only Aloo Gobi. But why stop there? Or Aloo Matar? Or Gobi Matar? Why stop at two vegetables when you can have three? I know ..... right?

Looks tedious, but in fact, this dish is deceptively simple. Just par-cook the potatoes and cauliflower and prep all the aromatics. The spices will do all the work.

It's kinda like that for most Indian dishes, I guess. The exhaustive list of ingredients may just throw most people off. While that may be unfortunate, it is the very thing that makes it so delicious, layer upon layer of aromas and flavours, with most spices really beneficial to your well being.

So grab your chopping board and your beautiful knife (it's the small things that keep my passion fueled), mise en place your ingredients, and you're good to go!

3 large potatoes, diced to bite sized pieces
1 large cauliflower, cut to bite sized pieces
3 tbsp coconut oil
1 tsp cumin seeds
1 large onion, finely diced
2 inch piece of ginger, finely diced
6 garlic cloves, finely diced
3 large tomatoes, chopped (or 1 can tomato sauce - not ketchup!)
1 tsp turmeric powder
3 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp chili powder
1/2 tsp amchoor
Salt, to taste
1 cup frozen peas

1. In a large saucepan with boiling water (enough to submerge the potatoes), boil the potatoes for about 10 minutes until just cooked through. Drain the water and place potatoes on a bowl.
2. In the same pan, boil fresh water and half cook the cauliflower florets as well. Drain and set cauliflower in another bowl.

3. In a large fry pan, heat the coconut oil, then add cumin seeds.
4. When the cumin starts to sizzle, add the onion, ginger and garlic and cook until the onions start to brown, 3-4 minutes.
5. Add the tomatoes (or sauce) to the pan and cook, stirring, until oil begins to separate. This will take around 5 minutes.
6. Once the oil separates, add the dry spices and season to taste. Mix well. If the sauce is too thick to your liking, add a cup of water. (The potatoes do soak up some moisture).
7. Add the potatoes and cook about 5 minutes until tender but not mushy.
8. Add the cauliflower and green peas and cook a further 3 to 4 minutes.

Garnish with cilantro and serve with Jeera Rice or Bhuga Chawal and a generous dollop of yogurt.

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