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Recipe: Aloo Gobi Mattar
Similar Categories: Aloo, Gobi, Mattar
Aloo Gobi Mattar
1 whole jalapeno green chile -- minced
2 cloves garlic, fresh -- minced
1/2 inch 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 medium potatoes -- diced
1 medium cauliflower -- cut into florets
1 package frozen green peas
2 medium tomatoes, fresh -- diced
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.
1 whole jalapeno green chile -- minced
2 cloves garlic, fresh -- minced
1/2 inch 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 medium potatoes -- diced
1 medium cauliflower -- cut into florets
1 package frozen green peas
2 medium tomatoes, fresh -- diced
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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aloo, Gobi, Mattar
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