Aloo Gobi Matar
- 1h 15m
- 6 servings
- 1 lb potatoes or white sweet potatoes, peeled and cut into 1″ pieces
- 3 tbsp ghee, divided
- 1 cauliflower, broken into medium-sized florets
- 1 onion, coarsely chopped
- 1 inch ginger, minced (1/2 tsp ground ginger okay)
- 2 cloves garlic, minced
- 2 tomatoes, coarsely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- cilantro, for garnish
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground fennel
- 1 cup frozen peas
- 1 cup water
- 1 tsp salt
- 1 tsp white pepper, freshly ground
- Soak the potatoes in cool water for 20 minutes, then drain and pat dry. In a large skillet, warm 2 tbsp of the ghee over med/high heat, then add the potatoes. Cook until browned, turning every couple of minutes, about 10 minutes, then drain on some paper towels.
- Add the rest of the ghee to the skillet and reduce the heat to med/low. Add the onion and 1/2 tsp salt, and sauté until softened and slightly caramelized, stirring occasionally, about 15 minutes.
- As the onions cook, drop the cauliflower florets in boiling water and par-boil for 3 minutes, then drain and set aside.
- Once the onions are caramelized, add the garlic and ginger and sauté until aromatic, about 1 minute. Add the spices (minus salt and pepper) and cook until the oil starts to separate from the paste, about 4 minutes. Add the tomatoes and sauté until softened, about 3 minutes.
- Add the cauliflower, potato, peas, and water and gently stir until well-mixed; cover and simmer until the cauliflower softens, about 5 minutes. Uncover and add salt and pepper to taste, then serve with chopped cilantro on top.