Aloo Gobi Matar Recipe | Potatoes Cauliflower & Peas Curry
Aloo gobi matar is one of the classic Indian and Pakistani vegan recipes made with some traditional Indian spices. The bursting flavors and tangy taste make it the best recipe for spicy lovers. Thankfully, you can craft this recipe in under 30 minutes.
Aloo – Potatoes
Gobi – Cauliflower
Matar – Peas
When it comes to Indian cuisine, these people are die-hard fans of classic vegan recipes like Saag Aloo, Aloo Chole, and Aloo gobi matar. I’m a Pakistani, and we often whip up this recipe twice a month.
Typically, this recipe has many versions. You can go for simple Aloo gobi, the most famous Gobi matar, gobi chicken, and Achar gobi (pickled cauliflower). My version contains all three ingredients– Aloo gobi and matar.
Now, you can play with this recipe and make some more alterations. Add some pickles or vinegar for a citrus flavor. Include some chili, and soy sauce for an extra savory taste, etc. So, this authentic dish is so versatile.
This substantial meal is best to make dinner more special. You can also refrigerate this recipe for three days, which is always a hit with the kids.
Why Aloo Gobi Matar Recipe Wins Your Heart
- Blast Of Flavors: Spicy, tangy, savory, aromatic, umami, rich, and more… your taste buds will detect every flavor in this recipe. It’s like a blast of flavors due to the traditional Indian spices.
- Easy To Make: Even though you need a few special Indian spices to craft this recipe, the preparation process is simpler. It’s like a dump-and-go recipe; you just need one pot to craft it.
- Very Healthy: Undoubtedly, Indian and Pakistani vegan recipes are much healthier, and this is especially a nourishing meal. All the ingredients are high sources of Vitamins, potassium, and other healthy nutrients.
- Filing Recipe: After eating Aloo Gobi Matar, your inner will feel a taste of comfort, as it’s a filling recipe that instantly satisfies your craving for savory food.
Ingredients:
Oil: Typically, most of the Indian vegetable curries are cooked in oil. You can use any type of cooking oil, like canola, soybean, or sunflower.
Cauliflower (Gobi): The white cauliflower is used in this recipe, but dice it into small florets, so you can easily make a bit of it.
Potatoes: I’m using Yukon gold potatoes and cut them into small wedges. You can also use Laura or any other kinds of potatoes.
Peas: Peas are optional, but I recommend using them to elevate the texture of gravy.
Garlic Ginger Paste: These ingredients are must-haves to diffuse a flavorful aroma in the curry. You can also use them in powder form.
Tomato Paste: I’m using tomato paste to boost the colors of the recipe. Small tomato wedges are also a preferable substitute for this.
Sauces: Soy and red chili sauce are two basic sauces that will blend with the vegetables.
Spices: You might need a long list when it comes to spices. I’m using all traditional Indian spices that you can easily get from nearby grocery stores, and I’m sure most of them are available in the pantry. Spices include
- Turmeric powder
- Red chili powder
- Red chili flakes
- Fennel seeds
- Fenugreek powder
- Cloves
- Coriander powder
- Nigella seeds
- Salt
Garnishing: Simply use cilantro, some green chilies, and lemon juice.
Let’s Make Aloo gobi matar Recipe
- Heat the oil in a large pan and add cumin seeds with garlic and ginger paste. Sauté all these for 2 minutes on a medium flame.
- Add the tomato paste along with half a cup of water. Stir it for a minute, and then add all the ground spices. Now sauté for two minutes until fragrant. At this stage, you can also add a splash of water again to prevent the spices from sticking to the bottom.
- Next, add potatoes, some green chilies, and sauces. You must add one cup of water to cook the potatoes quickly. Also, here, the tip is to always add potatoes at the beginning because they are a hardy ingredient that takes an extra minute to decompose. Sauté for 5 minutes on a medium fire.
- Now add cauliflower and peas and fry for two minutes. At this stage, the water might evaporate. So, you can further add half a cup of water to prevent ingredients from sticking to the bottom. Fry the veggies for 4 minutes. Keep stirring the curry to perfectly blend the spices with the vegetables.
- Lastly, sprinkle the finely minced cilantro and green chilies, and squeeze the lemon for an extra tangy taste. You can also garnish with minced ginger.
Tips To Make Recipes More Special
- Drizzling pickle oil over the final dish elevates the flavor of Aloo gobi matar to the next level.
- The one big mistake that can dilute the taste is adding excessive water. 1.5 to 2 cups of water is what you need to make the recipe subtle.
- You can add a dash of vinegar to make cauliflower taste much better and tangier.
- I’ve found that adding yogurt in step 3 is the ultimate way to make your recipe more authentic, flavorful, and savory.
FAQs
How To Serve?
Traditionally, Aloo gobi matar is served with chapati or hot naans, and it feels very soothing with the flour bread. For an additional flavor, serve mint chutney, Rita, or other complimentary Indian siders.
Best Indian Siders
Aloo Gobi Matar Recipe
Ingredients
- 1 small Cauliflower head
- 2 potatoes (cut them into 8 – 10 wedges)
- ½ bowl of cilantro (fresh coriander)
- 2 tomatoes (paste)
- 2 lemons
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 3 green chilies
Spices
- 1 tbsp turmeric powder
- ½ tbsp red chili powder
- ½ tbsp red chili flakes
- ⅓ tbsp fennel seeds
- 2 cloves
- Salt (adjustable)
- 1 tbsp coriander powder
- 1 tbsp fenugreek powder
Instructions
- Heat the oil in a large pan, sauté cumins, and garlic ginger paste for 2 minutes.
- Add tomato paste and half a cup of water. Stir, then add all the ground spices. Sauté until fragrant. Again add a splash of water to prevent sticking.
- Next, add potatoes, green chilies, and sauces. Pour in one cup of water to cook the potatoes faster. Sauté for 5 minutes over medium heat.
- Now add cauliflower and peas, and fry for two minutes. If the water evaporates, add half a cup more to prevent sticking. Fry the veggies for 4 minutes, stirring continuously to blend the spices with the vegetables.
- Finally, garnish with cilantro, green chilies, and lemon juice. Now serve it hot.
