Aloo Gobi Mattar

Makes 5 servings

• Coarse grind 2 green chillies and 1 medium red onion (note: it must be coarse)
• Temper 2tsp of hot oil in the pan with 1tsp of cumin seeds
• When seeds splutter, add 1tbsp of ginger garlic paste, a pinch of hing
• Saute ginger garlic paste well and add the ground onion
• When oil oozes, add 2 tbsp of tomato puree (I used puree from tomato soup.) or 1 tomato finely chopped
• Saute all until oil leaves by the side
• Add a pinch of turmeric powder and stir once
• Make a concoction of 1/2 tsp chilly powder, 1/2tsp coriander powder, 1/4tsp of mango powder(optional) in 2tsp of water
• Add the concoction, mix well and after a min add 1tsp of kasoori methi leaves (rub them to make a powder and add)
• When the gravy is cooked (abt 5 mins or so) add the gobi(cauliflower) florets (1 big cauliflower), potato slices (1 medium potato) and 1/2 cup of frozen peas
• Add salt per taste. Stir so the veges are well coated with the masala
• If you want the dish to have a bit of gravy, add 1/2 cup of water (optional)
• Cover and cook for 10 mins or until the veges are done and of desired consistency
• Garnish with cilantro leaves and optionally some white pepper powder
• Serve hot with Roti/Chapathi/Rice