Step 1

Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they’re soft.

Step 2

In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.

Step 3

Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.

Step 4

Add the frozen peas and cook for 5 minutes more.

Step 5

Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served  the aloo gobi matar with some rye bread (optional).

Step 6

Keep it in a sealed container in the fridge for 4 to 5 days.