Iswari (iswari) wrote in vegancooking,

Aloo Gobi Muttar

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 fresh peas, shelled
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 and peas. Cook covered until almost done, stirring occasionally.
(You can add a little water, though you probably won't need it if the pot stays covered.)
Add potatoes. Cook until potatoes are done.
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.

[If you like you can temper the oil first with 1/2 teaspoon cumin or mustard seed.]

x-posted to my journal
Tags: ethnic food-indian-curries
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