A simple and quick onion tomato based curry made using cauliflower, potato and peas. This gobi aloo and peas curry is mildly spiced and can be had with roti/phulka and rice. It basically a toddler friendly recipe since it has all the three veggies favoured by kids.
I used my instant pot to make this dish, but it can also be made in a pressure cooker or even a kadai.
Let’s see how to make this yummy curry, shall we?
INGREDIENTS
Serves – 3-4
- Cauliflower – 3 cups, cut into bit sized florets and blanched.
- Potato – 1 cup, cubed
- Peas – 1 cup
- Onion – 1 medium, finely chopped
- Tomato – ¾ cup canned / 1 large finely chopped
- Crushed ginger garlic – 1 tbsp
- Green chilli – 1, slit
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1tsp
- Cinnamon – 1.5 inch
- Water – 1/4-1/2 cup
- Oil – 1.5 tbsp
- Salt – to taste
- Coriander – to garnish
METHOD
1. Heat oil in the instant pot, add in mustard seeds, cumin seeds and cinnamon. Once it crackles add in the chopped onions and slit green chilli.
2. Sauté till the onions turn soft and add in the crushed ginger garlic. Fry till the raw smell of ginger garlic goes away.
3. Add in the canned tomato. Also add in the turmeric powder and red chilli powder.
4. Mix well and cook for 1 minute.
5. Add in the potato, cauliflower and peas. Also add some salt and mix well. Add in ¼ cup water.
6. Cancel the saute mode and switch on the pressure cook mode on the instant pot. Set the timer to 3 minutes. Once done, do a quick release after 3 minutes.
7. Garnish with chopped coriander and serve hot with phulkas/rice.
NOTES
- Adjust the consistency of the curry by increasing/decreasing the quantity of water.
- If cooking in pressure cooker, switch off the flame after 1 whistle. Naturally release the pressure before opening the cooker.
The Greedy Tummy 