Aloo Gobi aur Matter

Ingredients for 4 servings:

• 400 g cauliflower
• 400 g potatoes
• 150 g peas, frozen or fresh
• 10 tbsp yogurt, whole milk
• 2 chili peppers, red or green
• 2 large onions, diced
• 1 piece(s) ginger, approx. 5 cm, grated
• 7 tbsp ghee
• 1 can of tomatoes, chopped
• 2 tsp spice mix (Panch Phoron, five-spice mix)
• 2 tsp ground turmeric
• 2 tsp cumin, ground
• 1 ½ tsp coriander, ground
• ½ tsp chili powder
• 1 tsp garam masala
• Salt, as needed, not necessary
• Coriander leaves, chopped, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cauliflower with potatoes and peas

Wash and divide the cauliflower; the florets shouldn’t be too small. Peel the potatoes and quarter them. If they are very large, cut them smaller if necessary. Heat the ghee in a large pot and fry the panch phoron and onions until the onions are evenly browned. Fry the potatoes and chilies for about 5 minutes, then add all the ground spices (except garam masala) and the grated ginger and continue frying. Add the chopped tomatoes and yogurt, mix, and pour in about 350-400ml of water. After 10 minutes, add the cauliflower. Simmer for a further 10-20 minutes, until the cauliflower and potatoes are soft. Add the peas about 5 minutes before the end of the cooking time. Before serving, sprinkle the dish with freshly chopped coriander and garam masala. Garam masala is very easy to prepare; it tastes much more intense and better when made fresh; see my recipes. Aloo Gobi goes well with: fresh naan bread, rice or even poories or parathas.