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Gujarati Cauliflower, Potato and Peas

This is an amazing way to transform veggies into something extraordinary. A recipe passed down the generations, I’ve watched my mother and my grandmother cook this as a staple dish. We eat it as a side with dhal, rice and chapattis but you can also serve it as a veggie side with meat dishes. On a restaurant menu it may well be described as ‘ Gobhi Aloo Muttar’

Serves 6 as a side

What You Need

500g cauliflower florets
500g potatoes (peeled and cut into a large dice)
300g peas
1 tomato (diced)
6 curry leaves
Salt and pepper to taste
2 tablespoons vegetable oil
1 tsp black mustard seeds

1tsp ground coriander

1tsp ground cumin

1 pinch asofoetida (hing)

1 tsp chilli powder

2 whole dried chillies


How To Make It

  1. Bring a large pan of water to boil. Add cauliflower and potatoes. Cook until ‘al dente’, drain and set aside
  2. Heat the oil in a large frying pan or wok. When hot add dried chilli, curry leaves and mustard seed
  3. When seeds begin to pop add the asafoetida
  4. Add the tomatoes and stir fry for 5 minutes or until soft
  5. Add coriander, cumin, salt and chilli powder. Fry for about 2 minutes
  6. Add parboiled cauliflower and potatoes. Add peas. Stir fry to coat the veggies. Turn down the heat and cover. Cook for about 15-20 minutes or until the potatoes are soft
  7. Enjoy!