Title: Aloo Gobi Aur Mater (Cauliflower with Potatoes and Peas)
Categories: Vegetables, Indian, Chilies, Spice
Yield: 4 Servings
4 tb Oil
2 md Onions, finely chopped
450 g Potatoes, diced into
2 Cm pieces
1 sm Cauliflower, cut into
2 cm pieces
1/2 ts Ground turmeric
1/3 ts Chilli powder
1 ts Ground cumin
2 Tomatoes, chopped
1 ts Salt
1/4 ts Sugar
200 g Peas
1/2 ts Garam Masala
Heat the oil in a karahi (wok) over medium high heat. Add the
onions and fry for 3-4 minutes until light brown. Add the potatoes
and cauliflower and stir. Add the turmeric, chilli, cumin,
tomatoes, salt and sugar. Stir fry for 2-3 minutes. Add the peas,
cover and reduce heat to a medium low and cook until the potatoes
and cauliflower are tender. During the cooking period stir the
vegetables a few times to stop them sticking. Sprinkle with garam
masala.
Garam Masala means "hot spices" and is a mixture of ground spices
that is used sparingly, sprinkled either on a finished dish or on to
the foods just before it has finished cooking. It is far better to
grind your own spices than to buy the mixture ready-ground. Bought
garam masala often contains inferior quality spices and will not keep
its flavour for long. For homemade garam masala, grind together
cardamom seeds from 10 pods, 25 g cinnamon stick, 6 cloves and 6-8
whole black peppercorns. Store in an airtight jar in a cool place.
Compiled by Imran Chaudhary, Gold Coast, Australia to: Eat-L
-I use frozen peas, thawed and add them just seconds before
serving. -JW
