Ingredients

The following ingredients have 3 Servings
  • 2 medium potatoes (peeled and cubed)
  • 1 pound chopped cauliflower
  • 4 cloves of garlic (peeled)
  • 1/2 onion (peeled and chopped)
  • 1/4-inch piece of fresh ginger
  • 1 pound fresh tomatoes (chopped)
  • 2 tbsp tahini or extra virgin olive oil (optional)
  • 2 tsp turmeric powder
  • 2 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/8 tsp cayenne powder
  • 1/8 tsp ground black pepper
  • 1 cup frozen peas

Instruction

  • Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they're soft.
  • In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.
  • Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.
  • Add the frozen peas and cook for 5 minutes more.
  • Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served  the aloo gobi matar with some rye bread (optional).
  • Keep it in a sealed container in the fridge for 4 to 5 days.