In a pan heat 1 tablespoon oil. Add 2 cups blanched cauliflower florets and 2 medium potatoes.
Fry on low flame for about 7-10 mins stirring them occasionally until they crisp up. Remove them from the pan.
In the same pan, heat the remaining 1 tablespoon oil. Add 1 teaspoon cumin seeds and 1 finely chopped green chilli. Fry until the cumin seeds begin to pop and then add ¼ teaspoon asafoetida.
Next add 1 medium onion finely chopped and fry on low flame until they are golden brown.
Now add 1 teaspoon ginger garlic paste and fry for few seconds until there is no raw smell.
Add the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder and ½ teaspoon garam masala powder. Fry the powders for a minute.
Add 2 medium sized tomatoes finely chopped.
Cook on low flame until the tomatoes are mushy.
Now add the roasted potatoes and cauliflowers along with fresh green peas. Mix well.
Cook on low flame for another 4-5 mins and then add salt.
Finally garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.
Serve hot with roti, phulka or any Indian bread and plain rice along with dal.
Notes
Blanching cauliflower helps removes any worms.
If you want to make this gravy style, add a cup of water after the tomatoes are cooked.
Nutrition
Nutrition Facts
Aloo Gobi Matar | Potato Cauliflower Peas Curry
Amount per Serving
Calories
193
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
83
mg
4
%
Potassium
837
mg
24
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
839
IU
17
%
Vitamin C
59
mg
72
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.