Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas) Recipe - Cooking Index
Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas) Recipe - Cooking Index
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| 4 tablespoons | 60ml | Oil |
| 2 tablespoons | 30ml | Onions - finely chopped (medium) |
| 450 grams | 15oz | Potatoes - diced in 2 cm pieces |
| 1 | Cauliflower - cut in 2 cm pieces (small) | |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 1/3 teaspoon | 1.7ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 2 | Tomatoes - chopped | |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Sugar |
| 200 grams | 7oz | Peas |
| 1/2 teaspoon | 2.5ml | Garam masala - (see description) |
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.
Source:
Imran Chaudhary
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