Aloo Gobhi Matar - Potatoes with Cauliflower and Green Peas

A common Indian dish in a delicious variation with tomatoes – not saucy but still juicy!

How to make Aloo Gobhi Matar

As usual you need to start by washing your vegetables. Remove the leaves of the cauliflower and wash it as well as the potatoes, green peas and tomatoes. Peel the potatoes and cut them in medium-sized pieces. Cut off the florets of the cauliflower and cut them in medium pieces. If you like, you can also use the smaller branches of the stem by peeling off the hard surrounding and cutting the inner part in small pieces. The tomatoes have to be cut in small pieces and kept in a separate bowl and finally you need to peel the ginger and cut it in very fine pieces.

Heat up olive oil in a wok or a deep, non-stick pan. Once it is hot, add cumin, garam masala, coriander, turmeric and in the end the ginger. Stir so that the spices don’t burn but can develop their full aroma. When the ginger has turned a bit transparent and the spices are roasted, add potatoes and cauliflower into the pan or wok. Stir and mix them with the spices. Add salt according to your taste and mix it well with the vegetables. Cover your vegetables with a lid and let them get cooked in the next ten minutes while you stir from time to time.

After ten minutes you open the lid, add the green peas, stir once and cover it again. Let the heat do its own work again for ten minutes before you open the lid once more, add the tomato pieces in and mix them with the rest of the vegetables. In the next five minutes you can stir from time to time and just let the tomatoes get warm and an integrated part of the dish – then you are done!

Enjoy!