aloo gobi matar

INGREDIENTS:

for the curry:
•2 cup cauliflower florets
•2 cups peeled & chopped potatoes
•1 or 1.5 cups fresh or frozen peas
•2 small bay leaves or 1 large bay leaf
•1 or 2 green chilies
•½ tsp cumin seeds
•¼ cup chopped onion
•½ tsp turmeric powder
•½ tsp red chili powder
•½ tsp garam masala powder
•1 tsp coriander powder
•1 tsp kasuri methi
•2 tbsp oil
•few coriander leaves
•salt as required
for the masala paste:
•½ cup chopped onion
•3 medium size tomatoes, chopped
•½ inch ginger
•3-4 garlic
INSTRUCTIONS:
1.firstly, rinse and chop all the veggies.
2.keep the cauliflower florets in salted water for 15-20 minutes. then drain the florets and keep aside.
3.blend the the onion, tomatoes, ginger and garlic till smooth in a blender with no water or very little water.
4.heat oil in a pan. fry the cumin first with the bay leaves.
5.add the chopped onions and fry till light brown. add the ground onion-tomato paste
6.stir and then add all the spice powders, one by one.
7.fry the masala till the oil starts to leave the sides.
8.keep on stirring so that the masala does not stick to the pan.
9.this might take around 7-9 minutes.
10.now add the cauliflower florets, potatoes and peas.
11.add 3 cups water and stir the curry.
12.finally add the slit green chilies and salt. let the whole curry come to a boil.
13.then cover with a lid and let the curry simmer till the veggies are cooked.
14.finally add crushed kasuri methi leaves
15.garnish with coriander leaves and serve aloo gobi matar hot with some chapatis or steamed rice.
NOTES