Ingredients:

  • 3 Tablespoons Neutral Cooking Oil (or Ghee)
  • 1 Teaspoon Whole Cumin Seeds
  • 1 medium Onion, finely chopped
  • 1 Tablespoon Fresh Ginger, grated or minced
  • 1 Teaspoon Garlic, minced (Optional)
  • 1 lb Potatoes, peeled and cubed (approx. 1 inch pieces)
  • 1 medium Cauliflower, cut into medium florets
  • 1 Cup Frozen Green Peas
  • 1/2 Teaspoon Turmeric Powder
  • 1 Tablespoon Coriander Powder
  • 1 Teaspoon Cumin Powder
  • 1/2 Teaspoon Kashmiri Chilli Powder (or Paprika)
  • 1 Teaspoon Garam Masala
  • 1/2 Cup Water or Vegetable Broth
  • Salt, to taste
  • 1/4 Cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Prep Vegetables: Wash, peel, and chop the potatoes and cauliflower into uniform pieces. Finely chop the onion, and mince/grate the ginger and garlic.
  2. Temper the Spices: Heat oil/ghee in a large, heavy-bottomed pot over medium heat. Once shimmering, add whole cumin seeds and cook until they sputter (about 30 seconds).
  3. Sauté Aromatics: Add the chopped onion and cook until soft and translucent (about 5 minutes). Add the ginger and garlic and cook for another minute until fragrant.
  4. Bloom the Ground Spices: Reduce heat to low. Add turmeric powder, coriander powder, cumin powder, and chilli powder. Stir constantly for about 30 seconds to toast the spices. Add a splash of water if the mixture looks too dry to prevent burning.
  5. Add Main Vegetables: Add the cubed potatoes and cauliflower florets to the pot. Stir well to ensure every piece is thoroughly coated with the spice mixture.
  6. Simmer & Steam: Add the salt and the 1/2 cup of water/broth. Bring to a gentle simmer, then immediately cover the pot tightly with the lid. Reduce heat to low.
  7. Cook: Allow the vegetables to cook primarily via steam for 15–20 minutes. Gently toss once halfway through. Test a potato piece for tenderness.
  8. Introduce Peas & Finish: If potatoes are tender, stir in the frozen peas and the Garam Masala. Cook uncovered for 3–5 minutes until the peas are bright green and the mixture is relatively dry.
  9. Rest and Garnish: Turn off the heat. Let the Aloo Gobi Matar sit, covered, for 5 minutes. Garnish generously with fresh cilantro before serving.