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Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas) Recipe - Cooking Index

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Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas)

Garam Masala (one of the ingedients in this dish) means "hot spices" and is a mixture of ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just before it has finished cooking. It is far better to grind your own spices than to buy the mixture ready-ground. Bought garam masala often contains inferior quality spices and will not keep its flavour for long. For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place.

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

4 tablespoons 60mlOil
2 tablespoons 30mlOnions - finely chopped (medium)
450 grams 15ozPotatoes - diced in 2 cm pieces
1   Cauliflower - cut in 2 cm pieces (small)
1/2 teaspoon 2.5mlGround turmeric
1/3 teaspoon 1.7mlChili powder
1 teaspoon 5mlGround cumin
2   Tomatoes - chopped
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlSugar
200 grams 7ozPeas
1/2 teaspoon 2.5mlGaram masala - (see description)

Recipe Instructions

Heat the oil in a karahi (wok) over medium high heat.

Add the onions and fry for 3-4 minutes until light brown.

Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cumin, tomatoes, salt and sugar. Stir fry for 2-3 minutes.

Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few times to stop them sticking.  Sprinkle with garam masala.

Imran Chaudhary


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