Aloo Ghobi Matar/ Potatoes Cauliflower Peas

Ingredients

• 1 medium cauliflower head; chopped
• 1 medium potato (Russet potato used in the recipe); peeled; chopped medium squares
• 1/2 cup cooked peas; (frozen; thawed)
• 1/2 tsp cumin seeds
• 2 bay leaves
• 1/4 tsp asafetida (optional)
• 1 tbsp grated fresh ginger
• 1/2 tsp turmeric
• 1/2 tsp garam masala 
• 1 1/2 tbsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp sea salt (add according to your own taste)

Garnish

• 2 tbsp grated fresh ginger
• 2 tbsp finely chopped cilantro 

Preparation 

1. Remove the stem of cauliflower and cut into small pieces. 
2. Peel the potato and chop into the small cube size pieces.
3. Wash cauliflower and potatoes together in the colander and keep them aside.
4. Take a medium saucepan and place on medium heat.
5. Add cumin seeds, bay leaves, asafetida, turmeric, garam masala, coriander powder, red chili powder and salt(according to taste). Mix all the spices together for 30 secs.
6. Add cauliflower and potatoes to the saucepan. Mix it well.
7. Add ginger and peas. Stir and mix to evenly coat the spice mix.
8. Cover the pan with the lid for 5 mins. Add 3 tbsp of water if the ingredients are sticking to the pan. Repeat step until potatoes/cauliflower is cooked. (Take a fork and try to pierce the potato. If cooked, it would crack open easily)
9. Once cooked. Turn off the heat.
10. Sprinkle with grated ginger. Cover the saucepan with the lid for 5 mins.
11. Garnish with chopped cilantro
12. Enjoy this vegetable mix (sabzi in India) with Roti, naan and brown rice