Aloo Gobi Matar Recipe – Potato-Cauliflower Dish with green Peas – 1 Dec 12

If you have peas with husks, the most time-intensive part of preparing this dish is probably the peeling of the green peas. If you have one or several helpers, though, this can be done quite quickly, too. After peeling the green peas, you wash them and separately wash the potatoes, the cauliflower and the tomatoes, too. Cut the potatoes and the cauliflower in medium-sized pieces.

Heat up the oil in a wok and add the cumin. Shortly let the cumin get hot before you add cauliflower, potatoes and green peas. Mix them well and let them roast for the next ten minutes until they are golden.

In these ten minutes you only need to stir from time to time, so you have time to prepare your tomato puree in the meantime. Cut the washed tomatoes roughly into pieces and place them into your blender to mash them into a natural puree. Once the vegetables in your wok have changed their colour to a nice golden, you can add the puree. Stir from time to time while the tomato sauce gets hot and the vegetables cooked a bit more

After five minutes, add salt, turmeric and coriander powder into the wok and after mixing them with the vegetables, add the water. Stir once and then let the water get hot. If you like your dish to be extra saucy, you can use more water and of course, if you would prefer having less sauce, you can reduce the amount of water accordingly. The vegetable dish will need to boil for another ten to fifteen minutes until the potatoes and cauliflower are completely soft.

At the very end, when your vegetables are fully cooked and soft, you sprinkle Garam Masala on top, stir once more – and there you are! A fresh and tasty Aloo Gobi Matar dish!