Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices)
- 1 Tablespoon organic canola or safflower oil or mustard oil or any oil with high smoke point
- 1 teaspoon cumin seeds
- a generous pinch asafetida hing optional
- 1 Tablespoon garlic chopped
- 2 teaspoons ginger chopped
- 1 green chili chopped or to taste
- 1/4 teaspoon (0.25 teaspoon) turmeric powder
- 1/2 teaspoon (0.5 teaspoon) coriander powder or freshly crushed coriander seeds
- 1/4 teaspoon (0.25 teaspoon) cumin powder
- 1/4-1/2 teaspoon (0.25 teaspoon) chili powder or cayenne
- 2/3 teaspoon (0.67 teaspoon) salt or to taste
- 2 cups (420 g) cubed potatoes medium size cubes
- 2 overflowing cups of cauliflower florets large florets broken or cut to a medium size
- 1/3-1/2 cup (48.33 g) peas
- In a large pan, add oil and heat at medium.
- When hot add the cumin seeds and mix for half a minute.
- Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
- At this point you can go 2 ways:
- 1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
- 2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
- Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
- Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.
- Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and Roti or Naan flat breads.