Aloo Gobi Mutter: Potato, Califlower & Peas (and other tasty additions)

Perhaps an introduction is needed. I decided to capture a bit of my life in the kitchen, seeing as its a growing hobby of mine, and I wanted to ability to share great recipes with friends and family. My husband Pranay has been a willing guinea pig to my culinary adventures, especially as I dabble in new (mostly Indian) territories.

I find it fitting to start with a warm and cozy dish that has become a staple in our home. It has been adapted from a recipe on the Cook's Illustrated website. You will quickly learn I am a devoted fan of Cook's Illustrated and America's Test Kitchen, though I'm pushing myself to experiment with other great cookbook writers as well. In addition, I am a bit of a garlic phobe, so I have eliminated garlic in all recipes I use. A bit of a strange habit, I know.

Aloo Gobi Mutter
(A vegetarian curry of potatoes, cauliflower and peas)

Ingredients:

2 tbsp curry powder (I like McCormick Gourmet)

1.5 tsp garam masala

.25 cup vegetable oil

1 medium-to-large red onion, diced

12 ounces red potatoes, scrubbed and cut(1/2 inch pieces)

1 red bell pepper, cut (1/2 inch pieces)

1 tbsp ginger, grated

1 tbsp tomato paste

4 cups cauliflower, cut into one-inch pieces

1 can diced tomatoes

1 can chickpeas, rinsed and drained

salt

8 ounces frozen petite peas

.25 cup of cream (or coconut milk, if preferred)

Directions:

1. Toast curry powder and garam masala in a pan over medium-high heat until fragrant, approximately 1 minute. Remove and set aside.

2. Heat 3 tbsp of oil in a large dutch oven (6 qt. works great) over medium-high heat until shimmering. Add onions, potatoes, and red bell pepper and cook until softened and slighted browned, approximately 10 minutes (turn the heat to medium if they begin to get too dark).

3. Reduce heat to medium, clear center of pan, and add in grated ginger and tomato paste. Stir to coat. Add spices and cook, stirring constantly, for one minute. Add cauliflower and stir to coat with spices. Let cook about two minutes longer.

4. Add tomatoes, water (1.75 cups) chickpeas, and a teaspoon of salt. Increase heat to high and bring to a boil, scraping the bottom of the pan to release any browned bits. Reduce heat to medium, cover, and simmer 10-15 minutes, until vegetables are tender.

5. Remove from heat and stir in cream and peas. Cover and let stand a few minutes, until peas are heated through.

* Delicious served over basmati rice with dahi (plain yogurt) on the side. *