Cauliflower with Potatoes and Peas / Aloo Gobi aur Mater

RANDOM UNITS WITH NO MEANING: 2
MAKES: 6 servings
CRISPY RATING: So tasty and so easy!

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 Medium Onions, finely chopped
  • 1 Pound Potatoes, diced into 3/4" pieces - I like butter potatoe<
  • 1 1/2 Pounds Cauliflower, cut into 3/4" pieces, about 1 small head
  • 1/2 Teaspoon Ground Turmeric
  • 1/3 Teaspoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Sugar
  • 1/2 Pound Tomatoes, chopped, about 2 medium
  • 1 Cup Peas, Frozen
  • 1/2 Teaspoon Garam Masala

1. Heat oil in wok or deep frying pan over medium heat.

2. Add onions and fry 3-4 minutes until light brown.

3. Add potatoes and cauliflower and stir. Add turmeric, chili powder, cumin, salt and sugar. Stir and fry 2-3 minutes.

4. Add tomatoes and peas. Cover, lower heat to medium low, and cook about 20 minutes, until potatoes and cauliflower are soft, stirring occasionally.

5. Sprinkle with garam masala before serving.

MY NOTES AND THOUGHTS:

It's easiest to chop all your veggies first and then throw everything together.

Do NOT try this without covering it - it needs the liquid from the steam to give it a bit of sauce.

I've found the flavor of this is even better the next day, or even after sitting a little while.

This recipe is adapted from _Indian Vegetarian Cooking_ by Sumana Ray.

From MC, 4 Servings @ 200 Calories; 4g Fat (17.8% calories from fat); 7g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 609mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Or 6 Servings @ 133 Calories; 3g Fat (17.8% calories from fat); 4g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 406mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates

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