This is my mom’s favorite dish, Aloo Matar Gobi is one of the easiest to make. The aloo (potatoes) are boiled in turmeric and garlic, while the whole spices — cumin, coriander powder, red pepper flakes, paprika, garam masala — are fried in ghee (clarified butter). When all of the ingredients mingle together on the stovetop for a few minutes with a little salt and black pepper sprinkled over them at the final stages of cooking time.
- 4 pieces of potato
- Cauliflower 500 grams
- 1 teaspoon cumin
- 1/2 teaspoon cumin
- 2 onions
- 30 grams of fresh ginger
- 3-4 cloves of garlic
- 1/2 teaspoon turmeric
- 3 tomatoes
- 1 cup green peas
- 1 teaspoon coriander
- Garam masala 1 teaspoon
- 1/2 teaspoon of mango powder
- Coriander leaves
- Olive Oil
Peel and wash the potatoes and cut them into medium cubes. Put it in a frying pan and brush it with a bit of olive oil.
Wash the cabbage, cut it into florets and fry it with potatoes until soft.
Separately heat some olive oil in a frying pan, and add cumin and cumin seeds.
Peel and finely chop the onion, put it in a pan and fry it on low heat until golden brown.
Peel and chop ginger and garlic. Add it to the onion along with the turmeric. Mix everything and boil for 3-5 minutes.
Wash the chopped tomatoes, add coriander and hot pepper to a saucepan, mix everything, add 100 ml of boiling water and bring to a boil.
Add the spicy tomato sauce to the pan with the fried potatoes, cabbage, and salt and simmer for about 20 minutes, until the vegetables are tender.
Add the green peas at the end of the soup. Stir everything together and simmer for another 5-7 minutes, then remove from heat, add garam masala and mango powder, stir, cover and let stand for 10 minutes.
Aloo gobi matar is served with flat bread or rice sprinkled with chopped herbs.