Aloo Gobi Matar | Potato Cauliflower Peas Curry

Ingredients

• 2 cups Cauliflower Florets (Blanched)
• 2 Medium Potatoes Cubed
• 1/4 cup Fresh Green Peas
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 1 Green Chilli Finely Chopped
• 1/4 tsp Asafoetida
• 1 Medium Onion Finely Chopped
• 2 Medium Tomatoes Finely Chopped
• 1 tsp Ginger Garlic Paste
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 2-3 tbsp Finely Chopped Coriander Leaves
• Salt as needed

Instructions

1. 1

   In a pan heat 1 tbsp oil. Add 2 cups blanched cauliflower florets and 2 medium potatoes.

2. 2

   Fry on low flame for about 7-10 mins stirring them occasionally until they crisp up. Remove them from the pan.

3. 3

   In the same pan, heat the remaining 1 tbsp oil. Add 1 tsp cumin seeds and 1 finely chopped green chilli. Fry until the cumin seeds begin to pop and then add 1/4 tsp asafoetida.

4. 4

   Next add 1 medium onion finely chopped and fry on low flame until they are golden brown.

5. 5

   Now add 1 tsp ginger garlic paste and fry for few seconds until there is no raw smell.

6. 6

   Add the spice powders – 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala powder. Fry the powders for a minute.

7. 7

   Add 2 medium sized tomatoes finely chopped.

8. 8

   Cook on low flame until the tomatoes are mushy.

9. 9

   Now add the roasted potatoes and cauliflowers along with fresh green peas. Mix well.

10. 10

    Cook on low flame for another 4-5 mins and then add salt.

11. 11

    Finally garnish with 2-3 tbsp of finely chopped coriander leaves. Remove from heat.

12. 12

    Serve hot with roti, phulka or any Indian bread and plain rice along with dal.