SERVES 4
This is a simple curry that has its origins in northern India. The curry is a blend of potatoes (aloo), cauliflower (gobi) and green peas (mutter) cooked in an onion-tomato base. It goes perfect with hot Indian breads such as hot naan (leavened flatbread), rotis (wheat flatbread) or parathas (pan-fried flatbread).
2 cups cauliflower, cut into florets
1 tsp salt (or to taste)
2 large potatoes, peeled, washed and cut into slices 0.25 in thick and each slide cut into 4 pieces (quadrants)
3 tbsp vegetable oil. I use sunflower oil
1 tsp cumin seeds
1 large onion, finely chopped
2 tsp garlic paste
1 tsp ginger paste
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
½ tsp red chili powder. I use Kashmiri chilli powder
2 large tomatoes, finely chopped
2 green chilies, slit lengthwise
1 cup green peas. I used frozen peas that were thawed in warm water
Fresh coriander, finely chopped
1 Put the cauliflower florets in a large bowl and cover them with hot water. Add a teaspoon of salt and mix well. Set aside.
2 Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. When the oil is hot, add the cumin seeds and cook them until the spluttering stops.
3 Now add the onion and fry it until it is soft. Stir the ingredients often. Add the ginger and garlic pastes now and fry everything for one minute.
4 Add all the spices and fry everything for another minute. Now add the chopped tomatoes and green chilies. Stir well and fry till tomatoes start to get soft (about 3-4 minutes).
5 Now add the cauliflower florets, potatoes, and peas. Stir everything well. Add salt to taste. Cover the pan and cook everything for three to five minutes. Turn off the heat.
6 Garnish the meal with chopped fresh coriander.
Serve with hot naan, rotis or parathas.
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