Aloo Gobi Matar
Recipe: https://recipestripper.com/recipes/3f6a6ba1-fb57-40e0-a44b-9b7a8461555b
Original source: https://www.vegrecipesofindia.com/aloo-gobi-matar-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2012/10/aloo-gobi-matar-recipe-1-1.jpg

This Aloo Gobi Matar is a lightly spiced curry made with an onion-tomato masala base, potatoes, cauliflower, and green peas. It is vegan and suitable for everyday meals. Serve it with roti, paratha, naan, or plain steamed rice.
Yield: 3
Prep time: PT20M
Cook time: PT25M
Total time: PT45M

Ingredients
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 2 small tej patta (or 1 medium tej patta)
- ¼ cup onions (– chopped)
- ½ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon red chili powder (or cayenne pepper or paprika)
- ½ teaspoon garam masala
- 1 teaspoon coriander powder ((ground coriander))
- 2 cups cauliflower (– chopped in florets)
- 2 cups potatoes (– peeled and chopped)
- 1 or 1¼ cup green peas (– fresh or frozen)
- 1 or 2 green chillies (– slit )
- 3 cups water (or add as required)
- 1 teaspoon dried fenugreek leaves (– crushed (kasuri methi))
- 1 to 2 tablespoons coriander leaves (– chopped (cilantro), for garnish)
- salt (as required)
- ½ cup onions (– chopped)
- 1½ cups tomatoes (– chopped)
- 1 inch ginger
- 3 to 4 garlic cloves (– medium-sized)

Instructions
1. [Preparation] Firstly, rinse and chop all the vegetables.
2. [Preparation] Keep the cauliflower florets in hot salted water for 15 to 20 minutes. Then, drain the florets and keep aside.
3. [Preparation] Blend the the onion, tomatoes, ginger and garlic till fine and smooth in a blender with no water or very little water.
4. [Making aloo gobi matar] Heat oil in a pan. Keeping the heat to low fry the cumin seeds with bay leaves first. Fry cumin seeds until they crackle in the hot oil.
5. [Making aloo gobi matar] Add the chopped onions and fry stirring often till lightly browned. Next add the ground onion-tomato curry paste.
6. [Making aloo gobi matar] Stir to combine and then add the following ground spice powders, one by one - turmeric powder, red chili powder, coriander powder and garam masala powder.
7. [Making aloo gobi matar] Fry the curry masala paste on low to medium-low heat until the oil starts to leave the sides of the masala paste. Keep on stirring so that the masala does not stick to the pan. This might take around 7 to 9 minutes.
8. [Making aloo gobi matar] Now, add the cauliflower florets, potatoes and peas. Then add 3 cups of water and mix thoroughly.
9. [Making aloo gobi matar] Finally, add the slit green chilies and salt. Let the curry come to a boil. Do check in between when the curry is simmering and the veggies are getting cooked.
10. [Making aloo gobi matar] Then, cover with a lid and let the curry simmer till the vegetables are fork tender. When the veggies are tender and softened, finally, add the crushed dried fenugreek leaves. Gently stir to mix.
11. [Making aloo gobi matar] Garnish with coriander leaves and serve Aloo Gobi Matar hot with roti, paratha or steamed rice.