Wednesday, 8 August 2012

Aloo Gobi Matar recipe ( potato, cauliflower and pea curry )

This such a great every day curry. It uses basic ingredients that you are definitely going to have already in your kitchen and it is very highly nutritious. The ingredients in this curry are the ones that you use every day, although if you want to have this for a special occasion you can always add a few more special spices.

This curry reminds me of when I first moved out of home and I hadn't really got a clue on how to cook for myself :-) When I used to go to my friends mothers house whom I lived with at the time, used to cook this dish a lot for us. This was to make sure that we were getting a good wholesome meal once a week. Manjula used to serve this dish with Gujarati kadhi and rice with chapati, although this does go with any bread. The last time I cooked this dish, I did it with layered paratha's. Every day I would eat it with chapatis but it really does taste amazing with poories! You should definitely try it!!

1 large potato, ( peeled and cubed )
6 nice sized florets of cauliflower, ( washed and boiled )
1-2 tomatoes ( washed and cut into 8th )
1 1/2 cups of green peas,
1/2 tsp garlic paste,
1/2 tsp ginger paste,
1 green chilli,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,
a large pinch of asafoetida (hing)
1/2 tsp turmeric powder,
1/2 tsp kashmiri chilli powder,
1 tsp coriander cumin powder,
1 tsp sugar,
salt to taste,
fresh coriander to garnish.


1) Peel and cube the potato and the tomatoes and set aside. Boil the cauliflower.

2) Heat 1 tbs oil in a medium to large pan. When the oil is hot enough, add the mustard seeds. Let them pop and then add the cumin seeds and the asafoetida.

3) Let them sizzle for a few seconds and then add the turmeric, chilli powder, salt and tomatoes. Cook the tomatoes for about 3-5 minutes or until just staring to soften.

4) Add the potatoes and the sugar and stir well to coat with all of the spices. poor about a cup of hot water and simmer with the lid on at a very low temperature for about 15 minutes before adding the cauliflower and peas.

5) Simmer for about another 10-15 minutes, or until everything is nice and tender.

6) Check the seasoning and add the coriander.

Serve with kadhi, tomato rasam, rice and your choice of bread. As an extra treat serve with pickle and poppadoms. :-) :-) :-)

Please leave your comments and suggestions as this would make me the happiest person in the world!!! :-) :-) :-)

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