The Secret Keeper of Jaipur by Alka Joshi

ALOO GOBIMATAR SUBJI

(POTATO-CAULIFLOWER-PEA CURRIED VEGETABLE)

My mother made this curried vegetable often. It’s easy and fast as well as healthy and delicious. Indian cooks keep plenty of potatoes, onions, garlic, chilies and coriander on hand because they are common ingredients in almost every vegetable dish.

In North India, aloo gobi matar subji is usually eaten with chapatti, nan or roti. Some people prefer basmati rice with their veggies. Another curried vegetable such as okra or eggplant or garbanzo beans might be served alongside it. A bowl of yogurt seasoned with cumin powder and salt would not go amiss. And, of course, a spicy mango or lemon chutney would be an excellent touch for those who want a little more kick to their meal.

INGREDIENTS:

2 russet potatoes (aloo), peeled and cubed

1 small cauliflower (gobi), florets separated

1 cup fresh or frozen green peas (matar)

1 yellow or white onion, finely chopped

4 cloves garlic (or more, if preferred), finely chopped

1/2 cup canola or sunflower or safflower oil

2 tsp cumin seeds

2 tbsp turmeric powder

2 tsp cumin powder

1 tbsp garam masala

1 tsp ginger, finely chopped

2 tbsp coriander powder (if not available, use more coriander leaves)

2 tsp red chili powder or 1 hot chili pepper chopped fine

2–3 tsp salt (or to taste)

1/4 cup water

1 cup coriander leaves

DIRECTIONS:

1. Heat oil in deep skillet or large saucepan with heavy bottom. Add cumin seeds until they begin to sizzle.
2. Add onions and sauté on high heat until they’re translucent.
3. Turn down heat to medium. Add turmeric, cumin powder, garam masala, coriander powder, chili powder and salt and stir for three to four minutes.
4. Add garlic and ginger. Stir. Add peas and stir.
5. Add potatoes and cauliflower. Stir until all ingredients are coated well with spices.
6. The mixture will start to sizzle. Add water so as not to burn the vegetables. You have an option here to add more water if you want a soupy curry. But my father preferred a drier version, as do many North Indians, so my mother didn’t add a lot of water to her recipe.
7. Turn down heat and cover the pot. Cook for another 10–12 minutes, taking care not to overcook the cauliflower. You want to leave a little crunch in the florets.
8. Garnish with coriander leaves.
9. Eat!