Restaurant Style Aloo Gobi Matar: Authentic North Indian Recipe
55 minutes
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About Restaurant Style Aloo Gobi Matar: Authentic North Indian Recipe
Recreate the magic of your favorite Indian restaurant with this authentic Aloo Gobi Matar recipe. This classic North Indian vegetarian dish combines the earthy flavors of potatoes and cauliflower with sweet green peas, aromatic spices, and a touch of ginger and garlic. It's a comforting and flavorful side dish perfect for any occasion.While the process may seem detailed, it's surprisingly straightforward. A key to achieving that perfect restaurant taste is blanching the cauliflower – this ensures tenderness and helps remove any potential impurities. Serve this vibrant and wholesome Aloo Gobi Matar with naan, roti, or rice for a complete and satisfying meal. Get ready to impress your family and friends with this restaurant-quality recipe made easily at home!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Vegetables
- 1 medium Cauliflower cut into bite-sized florets
- 2 medium Potatoes peeled and cut into 1-inch cubes
- 1 cup Peas fresh or frozen, green
- 2 medium Onions finely chopped
- 1 medium Tomato finely chopped
Spices & Aromatics
- 2 tsp Ginger Paste
- 1/2 tsp Garlic Paste
- 3 Chilies green, sliced (adjust to taste)
- 1 tsp Chili Powder red
- 1.5 tsp Turmeric Powder haldi
- 1.5 tsp Cumin Powder jeera
- 2 tsp Coriander Powder dhania
- 1/4 cup Coriander dhania, chopped
- 1 pinch Asafoetida hing
- 1 tsp Cumin Seeds
Seasoning & Other
- 1.5 tsp Salt or to taste
- 1/2 tsp Sugar
- 5 tbsp Oil vegetable or canola oil
- 1/2 tsp Garam Masala
Instructions
Prepare the Vegetables
- Blanch the cauliflower florets in boiling water for 2-3 minutes. Drain well and set aside.
- Heat 3 tablespoons of oil in a pan over medium-high heat. Add the cauliflower florets, a pinch of turmeric powder, and salt. Stir-fry until lightly golden brown. Remove and set aside.
- In the same pan, add 1 tablespoon of oil and fry the potato cubes with a pinch of turmeric powder and salt until golden brown. Remove and set aside.
Sauté Aromatics and Spices
- Heat the remaining oil in the pan. Add asafoetida and cumin seeds; sauté until fragrant.
- Add the chopped onions and green peas. Sauté until onions become translucent.
- Stir in the ginger and garlic paste and cook for about a minute until fragrant.
- Add the red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook for 30 seconds, stirring constantly, to prevent burning.
Simmer and Combine
- Add the chopped tomatoes. Cook until the tomatoes soften and break down slightly. Add a little water if needed.
- Stir in the fried cauliflower and potato cubes. Add sugar and salt to taste. Mix everything thoroughly.
- Add the sliced green chilies and chopped coriander leaves. Stir in the garam masala.
- Simmer for 2-3 minutes, allowing the flavors to meld. Turn off the heat.
- Serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for Restaurant-Style Aloo Gobi Matar
- For extra flavor, consider using a combination of vegetable and ghee (clarified butter) for cooking.
- Don't overcrowd the pan when frying the cauliflower and potatoes. This ensures even browning and prevents steaming.
- Adjust the amount of green chilies according to your spice preference.
- For a richer flavor, lightly roast the spices (cumin, coriander, turmeric, red chili) in a dry pan before adding them to the dish.
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Recipe Nutrition
Calories: 188kcalCarbohydrates: 8gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mgFiber: 1gSugar: 2g
Amrita Roy
Articles: 56
4 Comments
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Absolutely wonderful! Can’t wait to make it.
Looks so wonderful! Thanks for posting.
Such a tasty dish! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.