Aloo Gobi Aur Mater
                    (Cauliflower with Potatoes and Peas)

                           from Imran Chaudhary

Description

An Indian vegetable dish

Garam Masala (one of the ingedients in this dish) means "hot spices" and is
a mixture of ground spices that is used sparingly, sprinkled either on a
finished dish or on to the foods just before it has finished cooking. It is
far better to grind your own spices than to buy the mixture ready-ground.
Bought garam masala often contains inferior quality spices and will not
keep its flavour for long.

For homemade garam masala, grind together cardamom seeds from 10 pods, 25g
cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an
airtight jar in a cool place.

Ingredients

   * 4 T Oil
   * 2 md Onions, finely chopped
   * 450 g Potatoes diced into 2cm Pieces
   * 1 sm Cauliflower cut into 2cm pieces
   * 1/2 ts Ground turmeric
   * 1/3 ts Chilli powder
   * 1 ts Ground cummin
   * 2 Tomatoes, chopped
   * 1 ts Salt
   * 1/4 ts Sugar
   * 200 g Peas
   * 1/2 ts Garam Masala (see description above)

Method

  1. Heat the oil in a karahi(wok) over medium high heat
  2. Add the onions and fry for 3-4 minutes until light brown
  3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli,
     cummin, tomatoes, salt and sugar. Stir fry for 2-3 minutes.
  4. Add the peas, cover and reduce heat to a medium low and cook for about
     20 minutes until the potatoes and cauliflower are tender. During the
     cooking period stir the vegetables a few times to stop them sticking.
  5. Sprinkle with garam masala.
  6. It's that easy!

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