Aloo Gobi

2-3 tbsp. oil
½ tsp. mustard seeds
½ tsp. cumin seeds
2 medium potatoes, peeled and cubed
½ medium cauliflower, cut into small pieces
1 cup peas
1 ½ tbsp. Curry Masala
1 tsp. salt
1 cup water
¼ cup crushed or ground tomatoes, canned
2 tbsp. cilantro, finely chopped, to garnish
½ tsp. Garam Masala, to garnish

Heat oil in a medium pan. Add mustard and cumin seeds to hot oil. Cover the pan and gently fry until they sizzle
and mustard seeds pop. Add Arvinda’s Curry Leaves to oil. Take care not to burn spices.

Add potatoes, cauliflower and peas. Add Curry Masala and salt. Stir fry until all the spices are blended.

Cover pan and cook on low heat until potatoes are tender and cooked (approximately 15 minutes).

Add water and ground tomatoes, mix to create a sauce. Simmer for 10 more minutes.

Remove in a serving dish and garnish with Garam Masala and cilantro. Serve with basmati rice.

Serves 4.

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