Aloo Gobi Matar
Photo: γγΎγγ, CC BY-SA 2.0, via Wikimedia Commons
The potatoes go in first so they soften before the cauliflower. Two minutes under pressure, then a quick release, keeps the florets in pieces. Stir the coconut in after the pressure drops. It splits if it boils.
Ingredients
- 3 medium potatoes, peeled and cut into large cubes
- ½ medium cauliflower, cut into florets
- 1/3 cup frozen peas
- 2 medium tomatoes, blended (or 1 cup canned crushed tomatoes)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt, divided, plus more to taste
- ½ cup water, plus 1/3 cup
- 1/3 cup canned full-fat unsweetened coconut
- 1 tablespoon lemon juice
Instructions
Instant Pot
Turn on saute and let the pot heat for 2 minutes. Add the oil, onion, and cumin seeds. Cook until the seeds sizzle and the onion softens, about 4 minutes. Add the garlic and ginger and cook 1 minute.
Stir in the turmeric, Kashmiri chili, coriander, and garam masala. Cook 30 seconds. Pour in ½ cup water and scrape the bottom clean. Spice left stuck there makes the pot burn.
Add the tomatoes, potatoes, and ½ teaspoon of the salt. Saute 3 minutes with the lid set on loose, so the potatoes get a head start.
Stir in the cauliflower, peas, and the remaining 1/3 cup water. Seal and cook at high pressure for 2 minutes. Quick-release so the cauliflower does not keep cooking.
Stir in the coconut and lemon juice. Taste and add the rest of the salt if it needs it. Serve with rice.
On the stove
Heat the oil in a heavy pot over medium heat. Cook the onion and cumin seeds until the seeds sizzle and the onion softens, about 6 minutes. Add the garlic and ginger and cook 1 minute.
Stir in the turmeric, Kashmiri chili, coriander, and garam masala. Cook 30 seconds.
Add ½ cup water, the tomatoes, the potatoes, and ½ teaspoon of the salt. Cover and cook 5 to 6 minutes, until the potatoes are half done.
Add the cauliflower, peas, coconut, and the remaining 1/3 cup water. Cover and cook at a low bubble for 6 to 7 minutes, until the potatoes are tender and the florets still hold together.
Stir in the lemon juice. Taste for salt. Serve with rice.
Notes
Orthodox fasting: olive oil only. No meat, dairy, or eggs. On oil-free days, soften the onion in a splash of water. The can is the unsweetened cooking kind, full-fat. Stir it in off a hard boil or the sauce splits. Frozen peas go in frozen. Kashmiri chili is mild and mostly for color. A pinch of cayenne is hotter, so use less. Past 2 minutes under pressure the florets collapse.