Aloo Gobi Matar Pulao

Ingredients

• 1&1/2 cup rice of choice (wash till water runs clear, soak for 30 mins & drain)
• 2 cups potatoes (cut into 1 inch cubes & submerge in a bowl of water)
• 2 cups cauliflower (cut into 1 inch florets)
• 2 cups water
• 1 cup peas (fresh or frozen)
• 1/2 tsp dried fenugreek leaves
• 1 tbsp mint/cilantro or parsley (chopped)

Instructions

1. 1

   --- Steps ---

2. 2

   Heat enough oil in a pot on medium high.

3. 3

   Drain potatoes using a colander or slotted spoon, add 1/2 of them into pot of hot oil & fry for 5-7 mins till they start to turn light golden brown.

4. 4

   Transfer into a plate/bowl & fry the rest.

5. 5

   Meanwhile, heat a large pan on medium high & add oil.

6. 6

   When hot, add cumin seeds, when they start to splatter, add onion, ginger, garlic & chillies.

7. 7

   Sauté until onion turns translucent, add the rest of the masala ingredients & stir well.

8. 8

   Add cauliflower, cover with lid & cook for 5 mins.

9. 9

   Add potatoes & rice, stir well.

10. 10

    Add water, cover with lid & cook for 10 mins.

11. 11

    Scatter peas evenly on the surface & sprinkle fenugreek leaves, cover, lower heat to medium & continue cooking till all the water has been absorbed by the rice.

12. 12

    Turn off the heat (cover on), set aside for 10 mins & fluff with a fork.

13. 13

    Taste to adjust seasoning, transfer onto serving plates, sprinkle chopped herbs & enjoy!