ALOO GOBI MASALA

Ingredients:

Cauliflower – 1 medium, cut to bite size florets

Potatoes – 2 large, cut to bite size pieces

Frozen Green Peas – 1 cup

Oil – 2 Tbsp

Cumin Seeds – 1/2 tsp

Asafoetida – pinch

Turmeric Powder – 1/2 tsp

Onion – 1 medium, finely chopped

Ginger – 1 inch piece, minced

Garlic – 5 cloves, minced

Tomatoes – 2 large, chopped

Coriander Powder – 2 tsp

Cumin Powder – 1 tsp

Garam Masala – 1 tsp

Red Chili Powder – to taste

Dry Mango Powder (Amchur) – 1/2 tsp

Salt – to taste

Cilantro – 5 sprigs, chopped for garnishing

Method:

1. Heat Oil in a medium non-stick pan.

2. Add Cumin Seeds and allow them to sizzle.

3. Add Asofoetida, Turmeric Powder and Onions - mix well and sautee for 3-4 minutes.

4. Add Ginger and Garlic - mix and sautee until Oil starts to separate from the onions (stir frequently).

5. Add Tomatoes - mix and cook until Oil again separates from the mixture (stir frequently).

6. While tomatoes are cooking, place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup water and microwave for approx 3-5 minutes (they should be 1/2 cooked).

7. Place washed Cauliflower florets in a microwave safe bowl w/ cover and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm.

8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt - mix well.

9. Add half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).

10. Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower - cover and cook until all veggies are tender but not mushy and falling apart.

11. Garnish with chopped Cilantro Leaves and serve with Chapatti, Paratha or Rice and Daal.