There is a triad of common everyday vegetables that Indians are very fond of: Potatoes (Aloo), Cauliflower (Gobi) and Peas (Matar). This combination of Aloo-Gobi-Matar is an all-time favourite, and there are many variations of the recipe across different regions of India.
Today’s post features one of the many versions of this ever-popular recipe from the Hindi hinterland. By themselves Potato, Cauliflower and Peas tend to be rather bland in taste. In this recipe, the “secret ingredient” that brings these vegetables to life is rich, pungent cold-pressed Mustard Oil.
Here is a list of the ingredients that you will be needing:
Potato: 1, medium-sized
Cauliflower: 300 gram
Green Peas (fresh): 200 gram
Onion: 1, medium-sized
Tomato: 2, medium-sized
Mustard Oil: 5 tablespoon
Ginger: One 1-inch piece
Garlic: 10 cloves
Cloves (Laung): 3
Cinnamon (Dalchini): One 1-inch stick
Bay Leaf (Tej Patta): 1
Cumin (Jeera) Seeds: 2 teaspoon
Black Cardamom (Ilaichi): 1
Coriander (Dhania) Seeds: 2 teaspoon
Peppercorn (Kali Mirchi): 6
Dried Red Chillies (Whole): 6
Turmeric (Haldi) Powder: Just a pinch
Coriander (Dhania) Leaves: For garnishing
Fenugreek (Methi) Leaves: For garnishing
Salt: to taste
Cut the potato into cubes. Separate the cauliflower into small florets. Slice the onion. Finely chop the tomatoes.
Grind the ginger, garlic, dried red chillies, cumin seeds, coriander seeds, cloves, black cardamom and cinnamon stick along with one tablespoon of Mustard Oil into a thick paste.
Heat two tablespoon of Mustard Oil in a pan. Add the potato cubes and cauliflower florets, and fry till they turn light brown in colour. Remove the pan from the flame and keep aside.
In another pan, heat two tablespoon of Mustard Oil. Add the onion slices along with the bay leaf and fry till the onion slices take on a pearly brown texture.
Next add the tomatoes and cook till they form a tender and thick gravy. Then add the ground spices paste, the turmeric powder and salt. Continue cooking for another three minutes or so.
Now add the fried potatoes and cauliflower. Then add the green peas. Stir well ensuring that the vegetables get coated with the spices.
Add around 300 ml of water; turn the heat down to low and place a lid on the pan. Allow the contents to simmer and cook for another 9 to 10 minutes.
Remove the pan from the flame. Place the contents in a serving dish and garnish with coriander and fenugreek leaves. Serve hot with Roti or rice.