Aloo Gobi Matar: Flavorful Indian Potato, Cauliflower, and Pea Curry
35 minutes
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About Aloo Gobi Matar: Flavorful Indian Potato, Cauliflower, and Pea Curry
Dive into the aromatic world of Aloo Gobi Matar, a classic North Indian vegetarian curry bursting with the vibrant flavors of potatoes, cauliflower, and green peas. This simple yet satisfying dish is a perfect weeknight meal, ready in under an hour and brimming with authentic Indian spices.The tender potatoes and cauliflower florets simmered in a fragrant blend of turmeric, coriander, and chili powder create a harmonious balance of taste and texture. Aloo Gobi Matar is incredibly versatile; it pairs wonderfully with fluffy naan, roti, rice, or even as a side to your favorite lentil dish.This recipe offers a step-by-step guide to achieving restaurant-quality results at home, making it ideal for both novice and experienced cooks. Get ready to savor the rich, comforting flavors of this beloved Indian staple!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Vegetables
- 500 gm Cauliflower cut into florets
- 2 Potato large, peeled and diced
- 1 cup Peas fresh or frozen, green
- 1 medium Onion finely chopped
Spices & Aromatics
- 2 tbsp Mustard Oil
- 1 tsp Ginger finely minced
- 1 tsp Fenugreek Seeds methi dana
- 1.5 tsp Salt or to taste
- 2 tsp Chili Powder adjust to your spice preference, red
- 1 tbsp Coriander Powder dhania
- 1 tbsp Turmeric Powder haldi
Garnish
- 2 tbsp Coriander chopped, fresh
Instructions
Prepare the Vegetables
- Blanch the cauliflower florets in hot, salted water for 10 minutes. Meanwhile, peel and dice the potatoes. Rinse both vegetables under cold water.
Sauté Aromatics and Spices
- Heat mustard oil in a large pan or kadhai over medium heat. Add fenugreek seeds and let them splutter. Add minced ginger and chopped onion; sauté until softened (about 2-3 minutes).
Cook the Vegetables
- Add the blanched cauliflower, diced potatoes, and green peas to the pan. Stir-fry for a few minutes until slightly softened.
Simmer and Season
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the vegetables evenly. Add 1/2 cup of water, cover and cook on low heat for 5-6 minutes, or until the potatoes and cauliflower are tender.
Garnish and Serve
- Garnish with fresh coriander leaves and serve hot with naan, roti, rice, or your favorite Indian bread.
Recipe Notes
Expert Tips for the Best Aloo Gobi Matar
- For extra flavor, add a pinch of garam masala towards the end of cooking.
- Don't overcook the vegetables; they should be tender-crisp.
- If using frozen peas, add them during the last 2-3 minutes of cooking.
- Feel free to customize the spice level to your preference. Add more or less chili powder according to your taste.
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Recipe Nutrition
Calories: 84kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1gSugar: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
Looks so good! Can’t wait to try it.
Such a perfect dish! Thank you.