Aloo Gobi Muttar

serves 6
from: VeganCooking @

1 onion, sliced
1/2 to 2 small green chilis (depending on how hot you like it), halved
2-3 tablespoons oil (I like canola or peanut)
1 teaspoon sea salt
2 tomatoes, cubed (about 1/2 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1/2 - 1 teaspoon turmeric
2 teaspoons ginger-garlic paste (or 1 teaspoon crushed garlic and ginger, each)
1 decent-sized head of cauliflower, separated into bite-size florets
2 medium potatoes (I like yukon gold), peeled, cubes and steamed until just tender
1 cup green peas, frozen
1/2 to 1 teaspoon garam masala, to taste
Pinch of sugar, dash of agave, or 1 tablespoon plain soy yogurt

Heat oil in pan. When oil is hot, fry onion, chilis and salt on low heat until onions are translucent. Add tomatoes, spices and ginger-garlic paste, then stir. Continue cooking, covered, on low heat until oil separates.

Add cauliflower. Cook covered until almost done, stirring occasionally. Add potatoes. Cook until potatoes are done. Add peas.

Add garam masala and sweetener or yogurt. Adjust salt to taste. You can add cayenne pepper if it's not spicy enough.

Add a small handful of chopped cilantro and cook for another minute.

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