Cauliflower potato peas curry/ Gobi-aloo- matter- curry is very easy to make and can be made in a hurry. This is really a good curry to eat with naan or chappathi. My hubby loves chappathi; you can give to him 3 times a day and he would have no problem. He is also very enthusiastic while making them, he makes good soft chappathi.
My hubby also loves cauliflower; he makes pav bhaji with them. Since, we can’t make paav bhaji every time, I tried to make Gobi Manchurian once, it turned good, but still I don’t think I will make it again. Potato will be consumed in our household, when they are blended in and not seen as a primary candidate in curries, meaning it can only accompany. So when I make dishes with potato, there will be carrot, capsicum, peas or cauliflower. I made Gobi-aloo- matter- curry this way, not following any traditional dish.
What you need
Cauliflower: 1 head cut into bit size florets
Potato: 1 no
Onion: 1 no
Tomato: 1 no
Green peas: 3 tablespoon (I used Frozen)
Ginger- Garlic paste: 1 tablespoon ( I used freshly ground Ginger-1 inch piece + Garlic: 2 cloves)
Turmeric powder: ¼ teaspoon
Cumin powder: ½ teaspoon
Coriander powder: ½ teaspoon
Chili powder: ½ teaspoon
Gram masala: ½ teaspoon
Cumin: ¼ teaspoon
Kalonji/Nigella/ black caraway: ½ teaspoon
Olive oil: 1 tablespoon
Salt: to taste
Water: 4 cups
Coriander leaves: 2 tablespoon (chopped)
How I made
Boil 3 ¼ cups water in a sauce pot and add ¼ teaspoon of salt, as it starts boiling add washed cauliflower florets cook for 10 minutes or until they become tender. Drain in a colander and keep aside.
In another pan heat 1 tablespoon of olive oil and add cumin and nigella/kalonji seeds as it starts to splutter, add chopped onion and fry for 5 minutes or until it becomes slightly brown. Add ginger-garlic paste and fry for another 2 minutes, and then add chopped tomato fry until it become soft.
Add cubed potato and fry for 5 minutes. Then add salt, turmeric, chili, cumin, coriander powder and gram masala and mix well stir for another 2 minutes. Add ½ cup of water and cook till potato can be mashed. Add cauliflower florets and mix well so that all masala get coated on cauliflower.
Finally add green peas and cook for another 2 minutes and switch off the flame and garnish with coriander leaves
Enjoy with chapathi or naan
Preparation time: 40 minutes
Yield: 4 serving
Will you make it again: Frequently
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.