CAULIFLOWER WITH PEAS & POTATOES

Name: CAULIFLOWER WITH PEAS & POTATOES
Cuisine: British
Ingredients: 1 head cauliflower; 2 potatoes, peeled, wedges/cube; 3 tomatoes; as required, ginger julienns; 3 green chillies, slit; as required, oil; 1/2 tsp. cumin seeds; 1/2 tsp. Kashmiri red chilli powder; to taste, chilli powder; to taste, salt; 1 tsp. coriander powder; 1/2 tsp. cumin powder; 1/2 tsp. dry fenugreek leaves; 2 Ttbsp. yogurt, whisked; 1/4 cup water; 1/2 cup frozen peas; 1/2 tsp. garam masala; as required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Known as Aloo Gobi Mattar, this combination of vegetables is a simple curry ready in just 30 minutes. it's surprisingly flavourful and downright delicious.

If you want to turn it into a one-pot recipe, then you don’t have to fry the vegetables first. However, I find that pre-frying gives the veggies the bite due to the crunchiness.

Aloo Gobi Mattar is based on the classic aloo gobi curry, but the addition of peas really does add so much!

Known as Aloo Gobi Mattar, this combination of vegetables is a simple curry ready in just 30 minutes. it's surprisingly flavourful and downright delicious.

If you want to turn it into a one-pot recipe, then you don’t have to fry the vegetables first. However, I find that pre-frying gives the veggies the bite due to the crunchiness.

Aloo Gobi Mattar is based on the classic aloo gobi curry, but the addition of peas really does add so much!

Sarvat Hanif @sarvathanif

Canada

Known as Aloo Gobi Mattar, this combination of vegetables is a simple curry ready in just 30 minutes. it's surprisingly flavourful and downright delicious.

If you want to turn it into a one-pot recipe, then you don’t have to fry the vegetables first. However, I find that pre-frying gives the veggies the bite due to the crunchiness.

Aloo Gobi Mattar is based on the classic aloo gobi curry, but the addition of peas really does add so much!

Known as Aloo Gobi Mattar, this combination of vegetables is a simple curry ready in just 30 minutes. it's surprisingly flavourful and downright delicious.

If you want to turn it into a one-pot recipe, then you don’t have to fry the vegetables first. However, I find that pre-frying gives the veggies the bite due to the crunchiness.

Aloo Gobi Mattar is based on the classic aloo gobi curry, but the addition of peas really does add so much!

Saved

Ingredients

1 headcauliflower
2potatoes, peeled, wedges/cube
3tomatoes
as required, ginger julienns
3green chillies, slit
as required, oil
1/2 tsp.cumin seeds
1/2 tsp.Kashmiri red chilli powder
to taste, chilli powder
to taste, salt
1 tsp.coriander powder
1/2 tsp.cumin powder
1/2 tsp.dry fenugreek leaves
2Ttbsp. yogurt, whisked
1/4 cupwater
1/2 cupfrozen peas
1/2 tsp.garam masala
as required, cilantro, chopped

Saved

Steps

1

Cut the cauliflower into florets. Wash and place in colander to dry.
2

Grate the tomatoes or blend to make a puree. Set aside.
3

Heat enough oil in a wok and fry the potatoes on medium flame till 90% done. Remove to kitchen paper
4

In same oil fry the cauliflower till light golden. Remove to kitchen paper.
5

Remove excess oil from wok, leaving about 2 tablespoons in wok. Reserve the removed oil for other uses.
6

Add cumin, green chillies, ginger juliennes and fry for 1 minute.
7

Add chilli powder, Kashmiri red chilli powder; fry 1 minute.
8

Add tomato puree, salt. Fry on high heat till oil separates.
9

Add coriander powder, cumin powder and dried fenugreek. Mix well and cook for about 3 minutes or till oil is released from sides.
10

Lower heat and add the yogurt. Mix well and cook till oil oozes out.
11

Add water, peas, garam masala, fried potatoes and cauliflower, cilantro and ginger juliennes. Mix well on medium to high heat. Cook till heated through.
12

Serve with roti or paratha.