Thanksgiving leftovers get a spicy Indian flavor

Aloo Gobi Mattar Paneer (Potato, cauliflower, peas and home made cheese) in a mildly-spiced red gravy.

This dish tastes terrific when prepared fresh. If you are health conscious then use all organic ingredients.


  • 1 medium-sized potato, thinly cut or chopped
  • 1/4 cup cauliflower shreds
  • 1/4 cup fresh green peas
  • 2 medium-sized red onions
  • 5 medium-sized tomatoes
  • 2 Tbsps fresh ginger, chopped
  • 7 cloves garlic
  • 1/2 cup yogurt
  • 1 Tbsp. fresh lime juice
  • 1 to 1 1/2cups Indian cheese, cut in cubes
  • 2 Tbsps. chopped fresh coriander/cilantro
  • Canola or olive oil
  • 2 tsps. turmeric
  • 3 tsps. coriander powder
  • 2 tsps. cumin powder
  • 2 tsps. garam masala
  • Salt to taste

Take a wok^ or a flat skillet. Heat the skillet on stove for a few seconds. Add oil, when warm add the cumin seeds. Let it brown.

In the meantime, grind together onion, ginger and garlic. Add to the wok. Sauté for 10 minutes. Now add potatoes, a touch of salt, and cauliflower. Cover and cook for 6 minutes. Add turmeric, chilli, coriander, and cumin powders.

Grind tomatoes to a thin gravy-like consistency. Add to the already cooking vegetables and mix in salt to taste. Pour a cup of water, cover and cook until the peas are done.

Finally add the cubed cheese and garam masala. Cover and continue simmering for another 5 minutes. Finally garnish with coriander leaves.

Serve with homemade indian bread. (chapathi, paratha or puri)

^ Please contact me for help with any of these ingredients or utensils.

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