Aloo Gobi Mattar Recipes

Steps:

• Heat oil over high heat in a large wok, karahi, or deep nonstick pan. Add onions and cumin seeds, and cook until onion are translucent.
• Add minced garlic, minced ginger and chili pepper. Saute for 2 minutes, stirring frequently.
• Add all remaining spices including salt. Stir well.
• Immediately add potatoes and stir until coated in oil and spices. Turn heat down to medium and saute for 3 to 5 minutes, stirring frequently.
• Add stock, then put lid on pan, lower heat to medium-low and simmer for about 15 minutes.
• Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water.
• Add frozen peas to pan, and stir ingredients. Cover and simmer 10 minutes.
• Turn off heat. Add half of the fresh cilantro and mix thoroughly. Replace the lid and allow to rest for 10 minutes before adjusting salt to taste. Garnish with remaining fresh cilantro.

Steps:

• Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
• Add all remaining spices, including salt. Stir well.
• Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
• Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
• Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
• Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
• Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

Steps:

• Heat oil over high heat in large wok or depp nonstick pan. Add onions and cumin seed and cook until onion is translucent. Add ginger, garlic and chili pepper stirring frequently 2 mins. Add all remaining spices including salt and stir well. Immediately add potatoes and stir until coated in old and spices. Turn heat down to med and saute for 3 to 5 mins stirring frequently. Add stock and put lid on pan lowering heat from med to med-low and simmer for 15 mins. Add cauliflower, grated ginger and lemon juice. Replace lid, set heat to low and let simmer for 10 mins. Add more stock or water if ingredients stick to the bottom of the pan. Add frozen peas and stir. cover and simmer for 10 more mins. Turn heat off and add cilantro mixing thoroughly. Allow to rest 10 mins and sale to taste.