Aloo Muttar Gobhi
Aloo Muttar Gobhi
(SPICY POTATO, PEAS & CAULIFLOWER)
Recipe : (makes 6 – 8 servings)
- 2 cups Potatoes diced or cubed
- 1 teaspoon Ginger chopped or paste
- 1 cup Green Peas (fresh or frozen)
- 1 teaspoon Garlic chopped or paste
- 3 cups Cauliflower (small florets)
- 1 cup Onions sliced
- 2 tablespoons Oil (Veg., Olive or Corn)
- 4 teaspoons Coriander leaves (Cilantro) chopped
- 3 teaspoons Spice ‘N Flavor Vegetable Masala
- Salt to taste
Heat the oil in a large non-stick pan, add the sliced onions and sauté for 5 min., stirring continuously.
Add the ginger and the garlic and sauté for 2 min
Make a paste of Spice ‘N Flavor Vegetable Masala and 3 Tbsp. of water, add it to the above, stir and fry well for 2 min
Add the potatoes, 2 cups of water, cover the pot and simmer for 10 to 15 min. on low heat.
Add the cauliflower, the green peas and salt to taste, stir, cover the pot and cook for 5 min
Turn off the heat and garnish with the coriander (cilantro) leaves.
CHEF’S TIP For making the sauted masala faster.
Mix 1/2 cup of pre-fried onions with 2 Tbsp. of Spice ‘N Flavor Vegetable Masala and 1/4 cup of water, and sauté in 2 tbsp. of oil for 2 to 3 min. or till the masala becomes dry. Then continue from step 4.
For extra gravy and flavor add half a cup of unsweetened coconut milk, yogurt or light cream at the end of cooking.
For hotter curry, increase the amount of the Spice ‘N Flavor Vegetable Masala or add 1 or 2 chopped green chili peppers or 1/2 Tbsp of Spice N’ Flavor red chili powder or black pepper while cooking.
Add 1 cup of sliced bell pepper (capsicum) in step 5 for added flavor.
Sprinkle 2 Tbsp of lemon/lime juice at the end of cooking for a tangy taste.
Garnish with 1/2 Tbsp of whole roasted cumin seeds at the end of cooking.
Serve hot with rice (boiled or pilaf) or Indian bread, pita bread or any other bread. This may also be served as an accompaniment to chicken, steak or roasts.
Ingredients : In powder form – Spices (Including Coriander seeds, Red chili pepper, Turmeric, Black pepper, Fennel seeds, Cinnamon, Cardamom, Cloves, Cumin).