Veggie Foodie

Ingredients:

• 2 cubs medium size cauliflower florets
• 2 medium potatoes, peeled and chopped (medium size)
• 1 cup green peas
• 1 medium onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 1 inch ginger, grated
• 1 green chili, finely chopped
• 2 tbsp peanut or any vegetable oil
• 1 tsp red chili powder
• 1 1/2 tsp freshly ground coriander powder
• 1 tsp roasted cumin powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp salt or to taste
• 1 tbsp crushed kasuri methi
• 2 tbsp tomato paste
• 1 tbsp chopped coriander leaves

Method:

1. Put a large heavy bottom pan on medium heat
2. Add 2 tbsp oil
3. Add chopped garlic, green chili and grated ginger and sauté for a minute
4. Add chopped onions and sauté for 2 minutes
5. Add chopped potatoes, 1/2 tsp salt, 1/4 tsp turmeric powder, sauté for a minute and cook covered for 2-3 minutes
6. Add cauliflower florets, remaining 1/2 tsp salt, remaining 1/4 tsp turmeric powder, red chili powder, roasted cumin powder, coriander powder, garam masala, kasuri methi and mix well and sauté for 2 minutes
7. Add green peas and mix well
8. Cook covered for 4-5 minutes till cauliflower is cooked to desired softness, regularly mixing and folding so that the curry does not stick to the bottom of the pan. Add a couple of tbsp water, only if necessary
9. In a small bowl, mix 2 tbsp tomato paste with 2-3 tbsp water and mix well
10. Evenly pour the thinned tomato paste on the curried vegetables, gently mix and cook covered on low heat for 2 minutes
11. Your masala aloo gobi matter is ready! Garnish with chopped coriander leaves and serve hot with your favorite Indian bread

Servings: 4 – 6

Inspiration source:

https://www.indianhealthyrecipes.com/aloo-gobi-recipe/