The first meal I ever cooked on my own was aloo gobi matar. I saw it on Bend it Like Beckham DVD as a special extra and decided to give it a try while my mom wasn’t home. Imagine my mom’s face when she came home to a fully cooked meal made by her 15-year-old. This cauliflower, potato, and pea curry is the perfect place to start if you’re trying to learn how to cook Indian food. It’s very simple and doesn’t require any crazy spices. You can enter to win a beginner spice kit for Indian food including 3 simple recipes to start you on your way! Enter Below!
Cook time: 20 minutes Makes: 2-3 servings
1 tbsp vegetable oil
1 tsp cumin seeds
3 tsp minced garlic
1 tsp fresh ginger, minced
2 small Russet potatoes, diced
1 cups cauliflower (4 ounces), chopped
¼ cup peas
½ red onion
¼ tsp ground turmeric
½ tsp ground coriander
¼ tsp ground cumin
1 package naan
1. Peel and dice potato and onion. Cut cauliflower into small florets. Mince the garlic and ginger together into a fine paste.
2. In a medium saucepan, heat oil on medium-high. Add cumin seeds and stir. When they start to pop, add onions and cook 1 to 2 minutes until translucent. Reduce heat to medium-low and add garlic-ginger paste, stirring 1 minute.
3. Add turmeric, coriander, cumin and a pinch of salt to taste. Mix 30 seconds over medium heat. Add 1/4 cup of water and stir another 30 seconds.
4. Add potato, peas and cauliflower and stir to coat in spice mixture. Add 2 tbsp of water, cover and cook on low heat 10 to 15 minutes (or until potatoes are tender) stirring every 5 minutes.
5. While the vegetables cook, heat the naan in a toaster oven 2 minutes, or until warm. Enjoy with aloo gobi!
Enter Below to win a Beginner set of Indian spices! Giveaway ends midnight 7/28/2014. (Open to residents of the 48 contiguous states only)