Monday, December 8, 2014

Aloo Gobi Matar

Aloo Gobi Matar is a curried stew of potatoes, cauliflower and peas.

1 onion, diced (about 2 cups)
1 cup water
1 (15 oz.) can diced tomatoes or 1 1/2 c diced fresh tomatoes
1/2 to 1 1/2 teaspoons paprika
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger or 1/2 " fresh ginger, peeled, minced
1/2 teaspoon garlic powder or 1 clove fresh garlic, pressed
1/4 teaspoon cinnamon
1/8 teaspoon red pepper
1 bay leaf
1/2 apple, chopped
2 medium potatoes, cubed
4 cups cauliflower cut into small florets
1 cup frozen green peas
1 (4 oz.) can diced mild green chilies (optional)
1/2 cup raisins (optional)
chopped parsley for garnish (optional)

Saute onion, garlic, ginger and spices for 5 to 10 minutes in a small amount of the water. Add remaining water and ingredients and simmer 20 minutes, adding the peas during the last 5 minutes of cooking. Garnish with parsley if desired. Makes 6 servings.

Note: Leftovers taste even better; this is a good dish to make a day in advance.

Leftover Aloo Gobi Matar with brown rice

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