Aloo Gobi Matar Masala
I got cauliflower hoping to try making a pizza using cauliflower as the base. I like cauliflower. However, I realise I never use it for the purpose I intent to use it for when I buy it :). This time again, the same thing happened. The thing is this – both MIL & D don’t like cauliflower as is. So, cauliflower is generally not made in our household just as is (I love it and so, I miss it). However, it’s added to many curries/ gravies. I have been trying out dishes keeping Cauliflower as the star and so far, a few have been successful in my house – cauliflower potato soup & baked cauliflower. I haven’t documented both these as yet (will do it soon). Anyways, this time what I ended up making with cauliflower was this curry that went really really well with roti. Of course, if I had just made cauliflower masala, then D wouldn’t have touched it in all likelihood. So, I added ingredients that he likes – Aloo (potato) & Peas. if D had it his way, he would add Aloo in everything possible :). He did like it a lot but in his lunch box, there was more of potato pieces and less of cauliflower and the vice-versa in mine :). So a win-win for both of us I guess! Anyways, the good thing about this curry is that it takes very less time to put together since there is no grinding of onion/ tomato. Though, I love dishes where the onion/ tomato is pureed, it gets a) boring to do it that way always b) it takes longer to do those dishes. So here you go – a perfect curry that you can put together in no-time which you can have for dinner or pack for your lunch next day. If I had it my way, I would’ve cut out the Aloo completely in this recipe :). Try this out and let me know how it turns out.
- 2 cups cauliflower
- 2 nos onions
- 2 tsp tomato paste
- 1 no potato
- 1/2 cup frozen peas
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- 3/4 tsp garam masala powder
- 1/2 tsp tandoori masala
- 1/4 tsp turmeric powder
- 2 tsp curd
- 1 handful fresh coriander leaves
- 1 inch ginger
- 3 nos garlic
- 1 no green chilli
- 4 nos black pepper corn
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Place the ingredients under 'To grind' in a mixer and grind by adding a bit of water. Set the paste aside.
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In a pan/ kadai, heat some oil & add the cumin seeds.
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Once the cumin seeds start to splutter, add the finely chopped onion & saute till it starts to brown.
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Now, add the ground paste and saute till the raw smell starts to wear off.
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Add the tomato paste now and saute for a minute.
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Add the dried masalas at this stage - the red chilli powder, garam masala, turmeric powder, tandoori masala powder, coriander powder & some salt.
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Add a tbsp of water if required and saute till the raw smell from the dry spices wear off.
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At this stage, add the frozen peas & cubed potatoes and allow it to cook. Add a bit of water at this stage. You can keep the pan closed with a lid to fasten the cooking process.
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Add the cauliflower when the potato is half done and add a bit more salt and a bit more water.
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Cook with the lid covered for another 5-10 minutes till the cauliflower & the potato get cooked well.
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At this stage, add the curd and give it a good mix.
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After 2 minutes, add the finely chopped fresh coriander leaves and turn off the heat.
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Enjoy the aloo gobi matar masala with hot hot phulkas/ rotis.
- If you don't have tomato paste/ puree, you can use 1 fresh tomato finely chopped instead.
- You can microwave the cauliflower for 2-3 minutes before adding it to the dish. This reduces the overall cooking time by a few minutes.
Stepwise pictures
In a mixer jar, add the garlic, ginger, green chillies, pepper corns.
Grind well by adding a bit of water and set the paste aside.
In a pan/ kadai, heat some oil & add cumin seeds.
Once the cumin seeds start to splutter, throw in the diced onions and saute till they start to brown.
Now add the ground paste.
Saute till the raw smell starts to wear off.
At this stage, add the tomato paste and saute for a minute.
To this, add all the dry spices – red chilli powder, coriander powder, turmeric powder, garam masala, tandoori masala, some salt & give it a good mix. Add a bit of water and saute till the raw smell starts to wear off.
Add the cubed potatoes & frozen peas, a bit of water & salt. Let the mixture cook with a lid closing the pan.
Once the potatoes are half cooked, throw in the cauliflower and close the lid once again allowing it to cook.
Let the veggies cook well – they shouldn’t be mushy but shouldn’t be under cooked as well.
Add whisked curd at this stage and give it a good mix. Check and adjust for salt as well.
Add freshly chopped coriaader leaves.
Mix well & turn off the heat.
Serve hot aloo gobi matar masala with some hot hot phulkas/ rotis.
