Aloo Gobi Mattar Cauliflower Pea And Potato Curry Food
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.
Provided by Whats Cooking
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- 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. Sauté for 2 minutes, stirring frequently.
- Add all remaining spices, including salt. Stir well.
- Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
- Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
- 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.
- Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
- 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.
ALOO GOBI MATTAR
This is an adaptation of Aloo Gobi Mattar Recipe #187408 - a very tasty recipe. All I have done is rewrite it with the ingredients in the order they are used. At this time, I have only prepared it once. I used a combination of olive oil and butter for cooking, ginger paste in lieu of all of the fresh ginger, vegetable stock, and went without the hot green chili pepper, fenugreek seeds and fresh cilantro as I did not have them on hand. This dish is an excellent addition to any Indian meal and equally good reheated the next day.
Provided by MA Blossom
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil over high heat in a large wok, karahi, or deep nonstick pan. Add onions and cumin seeds, and cook until onion are translucent.
- Add minced garlic, minced ginger and chili pepper. Saute for 2 minutes, stirring frequently.
- Add all remaining spices including salt. Stir well.
- Immediately add potatoes and stir until coated in oil and spices. Turn heat down to medium and saute for 3 to 5 minutes, stirring frequently.
- Add stock, then put lid on pan, lower heat to medium-low and simmer for about 15 minutes.
- 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.
- Add frozen peas to pan, and stir ingredients. Cover and simmer 10 minutes.
- Turn off heat. Add half of the fresh cilantro and mix thoroughly. Replace the lid and allow to rest for 10 minutes before adjusting salt to taste. Garnish with remaining fresh cilantro.
Nutrition Facts : Calories 233.3, Fat 9.8, SaturatedFat 1.4, Sodium 464.9, Carbohydrate 33.5, Fiber 7.3, Sugar 8, Protein 6.6
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