This is a super simple curry made from plenty of vegetables so that it is really filling. It’s a really dry curry so it’s especially good with some nice chewy bread or even yogurt as a side but it doesn’t end up with a gravy so there’s nothing to sop up. This would work really well as a filling for dumplings / stuffed breads.
Aloo Matar Gobi
Ingredients
400 g cauliflower, broken into florets
400 g potatoes, diced into 1" pieces
200 g green peas
1 onion, diced
4 tbsp oil
2 garlic cloves, diced
1 tsp ginger
½ tsp each: cumin, mustard, fennel, chili powder, tumeric, garam masala
4 tbsp tomato paste
1 tsp coriander
salt and pepper, to taste
Directions
1
In a heavy bottom pan, heat oil and fry the cauliflower till it turns golden then remove and set aside.
2
Fry potatoes in the same oil and once that begins to brown add the cauliflower back into the pot along with the spices, onion, green peas, and tomato paste. Add a small amount of water if needed.
3
Cook until onions are golden and all vegetables are cooked through, about 10-15 minutes.
Ingredients
Ingredients
400 g cauliflower, broken into florets
400 g potatoes, diced into 1" pieces
200 g green peas
1 onion, diced
4 tbsp oil
2 garlic cloves, diced
1 tsp ginger
½ tsp each: cumin, mustard, fennel, chili powder, tumeric, garam masala
4 tbsp tomato paste
1 tsp coriander
salt and pepper, to taste