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Features for "Aloo Gobi Matar"
Vegetable dish, can be served as side dish or main dish
Ingredients for "Aloo Gobi Matar" (Click here for measurement conversion) Cauliflower florets - 1 cup
Potatoes - 2, medium, peeled and cut in 0.5 inch cubes
Fresh or frozen peas - 1.5 cups
Ground turmeric - 0.5 teaspoon
Ground cumin - 1 teaspoon
Cayenne pepper powder - 0.75 teaspoon
Ground coriander - 1 teaspoon
Canola oil - 2 teaspoons
Finely chopped tomatoes - 1.5 cujps
Salt - to taste
Fresh coriander leaves, chopped - handful
Method for "Aloo Gobi Matar"
Cook the cauliflower, potatoes, and fresh peas, each separately, in boiling water until tender. Drain and set aside. Combine the turmeric, cumin, cayenne, and coriander powder in a small bowl. Heat the oil in a large non-stick skillet over moderate heat, and add the spices. Cook for a few seconds until you can smell the spices. Add the cauliflower, potatoes, peas, and tomatoes. Cook for a few minutes over medium to low heat, and add about 0. 25 cup of water if needed. Cook a little bit more until all is heated through, add salt and coriander leaves, and cook for a few more minutes. Serve with plain white rice, naan or chapati.
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