This is a traditional North Indian dish that is an incredible staple in our cuisine. It’s rich, beautiful, and super tasty. Pair this dish with some naan (or store-bought pita bread would work just fine!). Alternatively, make some simple white or brown steamed rice and you have a complete meal! If you serve this alongside some fresh greek yogurt or ‘raita’ , also known as Indian yogurt with cucumber and/or cooked potato, you have a seriously gourmet Indian spread going on!
The garam masala (available at your local grocery store) is not spicy, and the chili powder is really not noticeable unless you are extremely spice-averse. It just adds to the flavor, rather than increasing the heat factor. Do note, though, that you should feel free to increase the chili powder at the end of cooking if when you taste the dish, you desire more heat!
This dish is extremely traditional, barring my non-traditional addition of the paprika, which I just LOVE! Paprika adds not only a subtle flavoring to the dish, but also a beautiful reddish hue that it adds so much visual appeal that I do think the traditional dish lacks. Normally this dish would be yellow (from the use of turmeric). However, if you cook it my way, it’s a beautiful red-orange. I love beautiful food and I hope you enjoy it too! 🙂
1/4 cup vegetable oil
1 large onion, thinly sliced
1 teaspoon of freshly minced ginger
3/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon coriander powder
4 medium russet potatoes – washed and scrubbed, peeled, and chopped into small cubes
1 head of cauliflower, stalk removed and florets cut into pieces
1 1/4 cup frozen peas
1 cup water
1 1/2 teaspoon garam masala
Garnish ideas: chopped cilantro, diced red onion
Note: Keep the prepped vegetables in a bowl of cold water to ensure freshness while you cook the onions below
Heat the vegetable oil in non-stick pan.
Once your oil is hot, add your sliced onions and fry for 5 minutes, stirring occasionally.
Now add your fresh ginger, cumin powder, paprika, chili powder and coriander powder. Stir to incorporate.
Now add your chopped potato, cauliflower, and frozen peas. Stir to incorporate.
Add the water, cover, and cook on medium heat for approximately 20-25 minutes until vegetables are tender.
Uncover and continue to cook until the vegetables are to your desired doneness. (I prefer my vegetables more tender, but some like them on the crispier side, or al dente).
Add garam masala, stirring to combine.
Taste for seasoning, and adjust salt according to taste. Top with freshly chopped cilantro and red onion if desired, and serve hot! 🙂 Serve alongside fresh Indian bread or steamed rice for a complete meal!