You are here: Home / Tasty Treats / East-West-Blend / Vegetable Curry aloo-mutter-gobi

Vegetable Curry aloo-mutter-gobi

Aloo (potatoes), mutter (peas), gobi (cauliflower) curry to serve with "dal" and rice for a typical Indian dinner.


  • 2-3 potatoes medium sized, peeled and cut into small chunks
  • 1 cauliflower, washed and cut in florets
  • 1 cup of frozen peas
  • 2 tbs vegetable oil (try organic coconut oil)
  • 1 onion
  • 1/2 inch ginger, freshly grated
  • 1/2 tsp fenugreek seeds ("methi")
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander seed powder
  • 1 tsp Garam Masala powder
  • salt
  • coriander, fresh for garnish


  1. Simmer the cumin seeds and methi seeds in the oil for a minute or two.
  2. Grind the onion and ginger into the oil and simmer till golden.
  3. Add all spices.
  4. Add the potatoes.
  5. Add the cauliflower florets.
  6. Add some water, cover the pan with a lid and cook for 5 minutes.
  7. Add the frozen peas and salt as per taste and cook for another 3-5 minutes.
  8. Garnish with freshly chopped coriander.

Tip: if you don't have all the Indian spices you can use curry powder instead.

Tip: Using frozen cauliflower florets

1. Variation: add some curd

2. Variation: you can add 1 cup of coconut cream: use only a little water so that it does not stick to the button of the pan and add the coconut cream about 5 minutes before serving, so that it simmers lightly with the vegetables.

Document Actions

Filed under: ,
blog comments powered by Disqus
Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

Ads by Google