Aloo Gobi Mattar Recipe - Cooking Index
Aloo Gobi Mattar Recipe - Cooking Index
| 1 x | Jalapeno green chile - minced | |
| 2 x | Garlic, fresh - minced | |
| 1/2 x | Ginger root, fresh - minced | |
| 1 tablespoon | Cumin seeds | |
| 1 tablespoon | Black mustard seeds | |
| 1 tablespoon | Corriander seeds | |
| 4 tablespoons | Ghee (clairified butter) or oil | |
| 4 tablespoons | Potatoes - diced (medium) | |
| 1 tablespoon | Cauliflower - cut into florets (medium) | |
| 1 x | Frozen green peas | |
| 2 x | Tomatoes, fresh - diced (medium) | |
| 1/2 teaspoon | Turmeric | |
| 2 teaspoons | Coriander seeds | |
| 1/2 teaspoon | Garam masala | |
| 1 tablespoon | Salt | |
| 3 tablespoons | Coriander (cilantro) fresh - coarsely chopped |
Boil the potatoes and the cauliflower until almost done. Do not overcook the potatoes.
Place mustard, corriander and cumin seeds in a hot pan, cover and roast for a minute or so. Do not burn.
Place roasted seeds with salt, turmeric and garam masala in spice grinder and grind to a powder.
Add the ghee or oil to a large tava or wok and heat.
Add chilies, ginger and garlic to hot oil and stir for a minute or so.
Add the potatoes, peas and cauliflower.
Fry for 4 minutes or so. Add the tomatoes and the spice mixture.
Mix gently being careful not to break up potatoes.
Cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
Top with fresh coriander and serve.
Source:
Modified by Bill Wight
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