Best 2 Indian Potatoes Peas And Cauliflower Recipes
Indian potatoes, peas, and cauliflower, often known as Aloo Matar Gobi, is a traditional vegetarian dish in Indian cuisine. It's a delectable and flavorful dish prepared with tender potatoes, vibrant green peas, and crisp cauliflower florets, all blended in a rich and aromatic sauce. This delightful meal is not only simple to prepare but also packed with flavors and textures, making it a crowd-pleaser. Whether served as a main course with rice or as a side dish, Aloo Matar Gobi will undoubtedly satisfy your taste buds. This article will guide you through the process of creating a delectable and delectable Aloo Matar Gobi recipe that will tantalize your taste buds and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
INDIAN POTATOES, PEAS AND CAULIFLOWER
Provided by Prem K. Singh
Categories Potato Side Sauté Vegetarian Quick & Easy Cauliflower Fall Healthy Vegan Potluck Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS
Categories Apple
Number Of Ingredients 16
Steps:
- Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.
Tips:
- For a vegan version, omit the ghee and use vegetable oil instead.
- If you don't have frozen peas, you can use fresh or canned peas instead. Just add them to the pan along with the potatoes and cauliflower.
- Add a teaspoon of garam masala for a more flavorful dish.
- Serve with basmati rice, naan, or roti for a complete meal.
Conclusion:
This Indian-style potato, pea, and cauliflower dish is a delicious and easy-to-make side dish or main course. It's packed with flavor and is sure to please everyone at your table. With its vibrant colors and aromatic spices, this dish is a true celebration of Indian cuisine. So next time you're looking for a quick and flavorful meal, give this recipe a try. You won't be disappointed!
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