Aloo gobi mutter
This is an Indian vegetable side that I make very often, as it is very flavorful (thanks to lots of garlic & cumin), rich in fiber (three veggies in a single dish!), and with a good contrast of textures (soft, starchy potatoes and firm cauliflower florets). It pairs very well with any dal, especially non-acidic ones such as Bengali cholar dal, and masoor dal tadka.
Recipe taken from Vegan Richa.
Ingredients
- 13g neutral oil (e.g. canola)
- 1 tsp cumin seeds
- 1/8 tsp asafetida
- 17g crushed garlic
- 10g ginger paste
- 45g green capsicum, chopped
- 1/4 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2/3 tsp salt
- 300g chopped potatoes
- 235g cauliflower florets
- 60g peas
Instructions
- Heat up oil in a large pan or a wok over medium heat.
- Fry the cumin seeds + asafetida for 30 s.
- Add the capsicum, cauliflower and potatoes, and cook for a few minutes, stirring regularly.
- Add garlic + ginger. Cook for a few minutes, stirring constantly, until the garlic/ginger no longer smell raw.
- Add spices and peas, and mix.
- Add a splash of water, reduce heat, cover with a lid to trap the steam, and let it cook through. Don't hesitate to stir from time to time to avoid scorching at the bottom of the pan.
- Serve in a wrap, or as a side to any dal!