Aloo Gobi (Indian dish with Cauliflower, Carrots, Peas and Potatoes)

This recipe reminds me of two things. My wonderful sister Dawn who can cook some serious Indian food, and my pregnancy cravings with my second daughter. I would go to Nature’s Food Patch and eat this every time I could find it in their hot bar. So delicious!

  • 1 small cauliflower, cut the florets
  • 1 small carrots, diced
  • 1 medium-sized potatoes, cubed
  • 1/2 cup frozen green peas
  • 1 large onion, chopped
  • 3-4 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/3 cup crushed tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon oil
  • salt to taste
  1. Carefully remove the florets from the cauliflower, wash and drain the same and keep it aside.
  2. Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  3. Add garlic, ginger, red chili flakes followed by onions and cook until onions are slightly brown in color.
  4. Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder, salt to taste and cook until the oil separates.
  5. Add potatoes, cauliflower, carrots, peas and salt the veggies and mix well.
  6. Cover the lid and cook until the vegetables are tender. Stir in between so that it does not burn from the bottom.
  7. Serve warm with naan bread or over brown rice.

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