Aloo Gobi (Potato Cauliflower Curry with Peas)

Ingredients

• 4 tbsp oil
• 1 small head of cauliflower cut into little florets
• 1 med onion diced
• 1 large potato cubed and boiled until partially cooked ( optional)
• 1 cup frozen peas
• 2 med tomatoes diced
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili flakes ( adjust to taste)
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• Drizzle of oil
• 1 cup water + 2 tbsp water or as needed to deglaze pan
• 1 tbsp dried fenugreek leaves
• 2-3 tbsp freshly chopped cilantro leaves
• Squeeze of lemon juice

Method

1. Heat oil in a large pan on med high heat. Once the pan is heated, add onions and sauté until translucent.
2. Now add ginger garlic pastes and mix for a couple of minutes.
3. Add in all powdered spices and salt. Mix for 3 minutes, add in 1-2 tbsp of water or as needed if masala is sticking to the pan.
4. Now add in tomatoes and a drizzle of oil. Spread the tomatoes in a single layer around the pan. Cover the pan with a lid, turn down the heat to medium and let simmer for 8 minutes.
5. Once the 8 minutes are up, mix the mixture well and add in the cauliflower florets and 1 cup of water. Cover with a lid and let it cook for 10 minutes on medium low heat.
6. Once the 10 minutes are up, add in diced boiled potatoes if using and frozen peas. Mix well. Cover and let it simmer for 5 minutes or until peas are tender.
7. Add in dried fenugreek and cilantro. You can also add in a squeeze of lemon juice just before serving. Enjoy with rice, roti or paratha.