A new version of mine, this spicy Aloo Gobi Matar (Potato-Cauliflower-Green Peas) stir fry is a dry recipe that goes very well as a side dish. It can be enjoyed with any Indian bread or rice preparation.
A great lunch box option, it can be rolled into chapattis / tortillas for a quick meal on the go. You can do many variations with the tempering and the spices. Cauliflower, being a winter special is one of my favourite veggies, every time I make, it is a delight to relish.
- 1 med. size cauliflower, cut into florets
- 1 potato, cubed
- 1 onion, chopped
- 1/2 cup green peas
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 green chilies, chopped
- 2-3 tbsp. oil
- 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- 2 tsp. red chili powder
- 1 tsp. lime juice
- 1 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the potatoes and sauté for 2 minutes or till it turns slightly brown.
Now add the cauliflower, onion, ginger, garlic, green peas, green chilies and all the dry spices. Mix well and cover.
Cook on a medium flame by turning at intervals till the veggies turns soft. Sprinkle water at times if required.
When done, add the lime juice and give it a toss. Garnish with coriander leaves and serve as a side dish with rice or chapattis.
Now add the cauliflower, onion, ginger, garlic, green peas, green chilies and all the dry spices. Mix well and cover.
Cook on a medium flame by turning at intervals till the veggies turns soft. Sprinkle water at times if required.
When done, add the lime juice and give it a toss. Garnish with coriander leaves and serve as a side dish with rice or chapattis.
