Aloo matar gobi subji (potato peas and cauliflower subji)
This is a very popular North Indian dry subji. Being a dry subji you need to pair it with a gravy item or at least raita when you serve it with chapatis. As I have said before, the quality of your cooking will depend on the quality of your masalas. All my masalas including turmeric powder are freshly made and I select the ingredients and get them ground at the local masala mill. Smaller quantities can be made at home if you have a heavy duty grinder.
Cauliflower – 1 medium
Potatoes – 2 medium
Green peas – 1/2 cup
Onion – 1 medium cut lengthwise
Ginger – 1 tsp grated
Turmeric powder – 1/2 tsp
Sambar powder – 1/2 tsp
Garam masala – 1/2 tsp
Cumin seeds – 1/2 tsp
Green coriander – 2 sprigs chopped
Kasuri methi – 1 tsp crushed
Oil – 2 tbsp
Break the cauliflower into florets and soak in salt water for half an hour to clean.
Heat oil in a kadai and add the cumin seeds. When it has been roasted add the onions and ginger and fry till translucent. Add turmeric powder, sambar powder and salt. My mother used to add a little bit sambar powder to North Indian dishes as you can use a little less of the garam masala. The smell of garam masala can be quite strong and this way you get a happy blend of the two spices which is not overpowering.
Add the cauliflower, peas and potatoes and mix well. Add some water and allow vegetables to cook. Alternatively, you can microwave the vegetables for 5 mins and then add to the onions so as to reduce stove top cooking time. This way the cauliflower also retains its form and doesn’t get mushy. Once the vegetables are cooked turn off the stove, add the garam masala, green coriander, kasuri methi and mix well. Serves 6.