Aloo Gobi Mattar

• 4 tbsp olive oil or ghee
• 2 large onions chopped into 1/2" chunks
• 1 tsp cumin seed
• 5 minced garlic cloves
• 2 tbsp fresh ginger peeled and minced
• 1 med hot green chili pepper
• 2 tsp tumeric
• 1 tbsp garam masala
• 2 tsp ground coriander
• 1 tsp salt
• 1 tsp fenugreek seeds
• 1 tsp grond cumin
• 3 med baking potatoes, peeled and chopped in to 3/4" cubes
• 1 c. veggie or chicken stock
• 1 large cauliflower cut into small florets
• 2 tbsp fresh ginger grated (inc juice)
• 1/2 lemon, juice of
• 1 cup frozen peas
• 1/3 c. fresh cilantro

1. Heat oil over high heat in large wok or depp nonstick pan. Add onions and cumin seed and cook until onion is translucent.
2. Add ginger, garlic and chili pepper stirring frequently 2 mins.
3. Add all remaining spices including salt and stir well.
4. Immediately add potatoes and stir until coated in old and spices. Turn heat down to med and saute for 3 to 5 mins stirring frequently.
5. Add stock and put lid on pan lowering heat from med to med-low and simmer for 15 mins.
6. Add cauliflower, grated ginger and lemon juice. Replace lid, set heat to low and let simmer for 10 mins. Add more stock or water if ingredients stick to the bottom of the pan.
7. Add frozen peas and stir. cover and simmer for 10 more mins. Turn heat off and add cilantro mixing thoroughly. Allow to rest 10 mins and sale to taste.

olive oil, onions, cumin, garlic, ginger, green chili pepper, tumeric, garam masala, ground coriander, salt, fenugreek seeds, cumin, baking potatoes, veggie, cauliflower, ginger, lemon, frozen peas, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/aloo-gobi-mattar-50044136 (may not work)