Aloo Gobi Mattar

Ingredients	Quantity
Whole jalapeno green chilli – minced	1
Garlic, fresh – minced	2 cloves
Ginger root, fresh – minced	½ inch
Cumin seeds	1 tbsp
Black mustard seeds	1 tbsp
Coriander seeds	1 tbsp
Ghee or oil	4 tbsp
Potatoes – diced	4 medium
Cauliflower – cut into florets	1medium
Frozen green peas	1 package
Tomatoes fresh – diced	2 medium
Turmeric	½ tsp
Coriander seeds	2 tsp
Garam masala	½ tsp
Salt	1 tbsp
Coriander leaves  - coarsely chopped	3 tbsp

Boil the potatoes and the cauliflower until almost done. Do not overcook the potatoes. Place mustard, coriander and cumin seeds in a hot pan, cover and roast for a minute or so. Do not burn. Place roasted seeds with salt, turmeric and garam masala in spice grinder and grind to a powder. Add the ghee or oil to a large tava or wok and heat. Add chilies, ginger and garlic to hot oil and stir for a minute or so. Add the potatoes, peas and cauliflower. Fry for 4 minutes or so. Add the tomatoes and the spice mixture. Mix gently being careful not to break up potatoes. Cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with fresh coriander and serve.