Gobhi Aloo Mutter
This Gobhi Aloo Mutter is a hearty and comforting Indian curry. It's a simple one-pot dish that comes together nicely for a weeknight meal.
Ingredients
- 2 medium potatoes
- 1 medium cauliflower head
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion
- 2 cloves garlic
- 1 inch fresh ginger
- 2 medium tomatoes
- 0.75 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder (adjust to taste)
- 0.5 teaspoon garam masala
- 1 teaspoon salt (or to taste)
- 0.75 cup green peas (fresh or frozen)
- 0.5 cup water
- 2 tablespoons fresh cilantro leaves
- 0.5 inch fresh ginger, julienned (for garnish)
Instructions
- Wash 2 medium potatoes thoroughly. Peel them and cut into 1.5 cm cubes. Place them in a bowl of water to prevent browning. Wash 1 medium cauliflower head, remove the tough core, and break it into small florets, about 3-4 cm in size.
- Peel 1 large onion and finely dice it. Peel 2 cloves garlic and finely chop them. Peel 1 inch fresh ginger and either finely chop it or grate it.
- Wash 2 medium tomatoes and finely chop them.
- Heat 2 tablespoons ghee or vegetable oil in a large heavy-bottomed pan or pot over medium heat. Once hot, add 1 teaspoon cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the finely diced 1 large onion to the pan. Cook for 6-8 minutes, stirring occasionally, until the onion turns translucent and light golden brown.
- Add the finely chopped 2 cloves garlic and 1 inch fresh ginger. Sauté for 1-2 minutes until their raw smell disappears.
- Stir in the finely chopped 2 medium tomatoes. Cook for 5-7 minutes, pressing with the back of your spoon, until the tomatoes soften and the oil starts to separate from the mixture.
- Add 0.75 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 1 teaspoon salt. Mix well and cook for 1 minute, ensuring the spices are well combined with the tomato mixture.
- Drain the cubed 2 medium potatoes and add them to the pan along with the 1 medium cauliflower florets. Mix gently to coat the vegetables with the spice mixture.
- Pour in 0.5 cup water, cover the pan, and reduce the heat to low. Let it simmer for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring halfway through to prevent sticking.
- Add 0.75 cup green peas (fresh or frozen) and 0.5 teaspoon garam masala to the pan. Mix well, cover, and cook for another 3-5 minutes, until the peas are cooked through.
- Check for seasoning and adjust salt if needed. Transfer the Gobhi Aloo Mutter to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves and 0.5 inch fresh ginger julienned. Serve hot with roti, naan, or rice.