Aloo Gobi Mattar - Cauliflower, Pea And Potato Curry Recipe

Name: Aloo Gobi Mattar - Cauliflower, Pea And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cauliflower, cut into small florets; 2 large onions, chopped into 1/2-inch chunks; 3 medium baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks; 1 cup frozen green pea; 1 cup vegetable stock or 1 cup chicken stock; 4 4 tablespoons ghee or 4 tablespoons clarified butter; 2 tablespoons fresh ginger, grated (including juice); 2 tablespoons fresh ginger, peeled and finely minced; 5 garlic cloves, minced; 1 medium hot green chili pepper, minced; 2 teaspoons turmeric; 1 tablespoon garam masala; 2 teaspoons ground coriander; 1 teaspoon salt; 1/2 teaspoon white pepper (optional); 1 teaspoon fenugreek seeds; 1 teaspoon ground cumin; 1 teaspoon cumin seed; 1/2 lemon, juice of; 1/3 cup fresh cilantro, chopped

Servings: persons

1 large cauliflower, cut into small florets
2 large onions, chopped into 1/2-inch chunks
3 medium baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks
1 cup frozen green pea
1 cup vegetable stock or 1 cup chicken stock
4 4 tablespoons ghee or 4 tablespoons clarified butter
2 tablespoons fresh ginger, grated (including juice)
2 tablespoons fresh ginger, peeled and finely minced
5 garlic cloves, minced
1 medium hot green chili pepper, minced
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper (optional)
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seed
1/2 lemon, juice of
1/3 cup fresh cilantro, chopped

1
Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Saute for 2 minutes, stirring frequently.
2
Add all remaining spices, including salt. Stir well.
3
Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and saute potato for 3-5 minutes, stirring frequently.
4
Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
5
Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
6
Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
7
Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large cauliflower, cut into small florets, 2 large onions, chopped into 1/2-inch chunks, 3 medium baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks, 1 cup frozen green pea, and more.

Yes, Aloo Gobi Mattar - Cauliflower, Pea And Potato Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aloo Gobi Mattar - Cauliflower, Pea And Potato Curry

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