- 2 medium potatoes, peeled and cubed
- 1 pound chopped cauliflower (450 g)
- 4 cloves of garlic, peeled
- 1/2 onion, peeled and chopped
- 1/4-inch piece of fresh ginger (about 1/2 cm)
- 1 pound fresh tomatoes (450 g), chopped
- 2 tbsp tahini or extra virgin olive oil (optional)
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 1 cup frozen peas (140 g)
- Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they’re soft.
- In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.
- Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.
- Add the frozen peas and cook for 5 minutes more.
- Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served the aloo gobi matar with some rye bread (optional).
- Keep it in a sealed container in the fridge for 4 to 5 days.
- Use the veggies and spices you prefer. The traditional recipe is usually made with some garam masala, but we used what we had on hand.
- Serving Size: 1/4 of the recipe
- Calories: 219
- Sugar: 9.6 g
- Sodium: 668 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 38.4 g
- Fiber: 10.5 g
- Protein: 9.1 g