THE SECRET KEEPER OF JAIPUR: Alka Joshi’s Aloo Gobi Matar Subji
Alka Joshi’s Aloo Gobi Matar Subji (Curried Vegetables)
- 1/2 cup canola, sunflower or safflower oil
- 2 teaspoons cumin seeds
- 1 yellow or white onion, finely chopped
- 2 tablespoons ground turmeric
- 2 teaspoons ground cumin
- 1 tablespoon garam masala
- 2 tablespoons ground coriander (if not available, use more coriander leaves, see below)
- 2 teaspoons red chile powder (or 1 hot chile pepper, finely chopped)
- 2–3 teaspoons salt (or to taste)
- 4 cloves garlic (or more, if preferred), finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 cup fresh or frozen green peas (matar)
- 2 russet potatoes (aloo), peeled and cubed
- 1 small cauliflower (gobi), florets separated
- 1/4 cup water
- 1 cup coriander leaves
Heat oil in deep skillet or large heavy bottomed saucepan. Add cumin seeds, and cook until they begin to sizzle.
Add onion and sauté on high heat until translucent. Reduce heat to medium. Add turmeric, cumin, garam masala, coriander, chile powder or chile pepper, and salt and stir for 3-4 minutes.
Add garlic, ginger, and peas and stir. Add potatoes and cauliflower. Stir until all ingredients are coated well with spices. The mixture will start to sizzle. Add water, to prevent vegetables from burning (see note).
Reduce heat to low, cover the pot, and simmer for 10–12 minutes. Take care not to overcook the cauliflower; you want to leave a little crunch in the florets. Garnish with coriander leaves.
You can add more water if you want a soupy curry. My father preferred a drier version, as do many North Indians, so my mother didn’t add a lot of water to her recipe.