Aloo Gobi Matar

Why You’ll Love This Recipe

Aloo Gobi Matar is a simple yet incredibly flavorful dish that’s perfect for a weeknight meal or a cozy weekend gathering. It’s comforting, hearty, and packed with nutrients from the vegetables, while the spices bring warmth and complexity to the dish. The best part? It’s quick to make and requires only a handful of ingredients, making it an easy, satisfying dish that can be enjoyed by everyone in the family. Whether you’re a fan of Indian cuisine or looking to explore new vegetarian dishes, Aloo Gobi Matar will surely become a staple in your kitchen.

Ingredients

• 2 medium potatoes (aloo), peeled and diced

• 1 medium cauliflower (gobi), cut into florets

• 1/2 cup green peas (matar), frozen or fresh

• 2 tablespoons vegetable oil

• 1 medium onion, finely chopped

• 2 tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 1 teaspoon cumin seeds

• 1 teaspoon ground turmeric (haldi)

• 1 teaspoon ground coriander

• 1/2 teaspoon red chili powder (adjust to taste)

• 1 teaspoon garam masala

• Salt, to taste

• Fresh cilantro (coriander leaves), chopped (for garnish)

• 1/2 teaspoon cumin powder (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables: Wash, peel, and dice the potatoes. Cut the cauliflower into bite-sized florets. If using frozen peas, thaw them before adding them to the dish.

2. Cook the potatoes and cauliflower: Heat 1 tablespoon of oil in a large pan or kadhai over medium heat. Add the diced potatoes and cauliflower florets to the pan and sauté for 5-7 minutes until they are lightly browned. Remove them from the pan and set aside.

3. Sauté the onions and spices: In the same pan, add the remaining tablespoon of oil. Once the oil is hot, add cumin seeds and sauté for a few seconds until they sizzle. Add the chopped onions and cook for 3-4 minutes until they become soft and golden brown.

4. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the chopped tomatoes, turmeric, coriander powder, red chili powder, and a pinch of salt. Cook for 5-7 minutes until the tomatoes break down and form a thick sauce.

5. Combine the vegetables: Return the cooked potatoes and cauliflower to the pan. Add the green peas and mix everything together. Add 1/2 cup of water to the pan, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender and the flavors have melded together. Add more water if needed to prevent the vegetables from sticking to the pan.

6. Finish with garam masala: Once the vegetables are tender and cooked through, sprinkle garam masala over the dish and stir to combine. Cook for another 2-3 minutes to allow the spices to infuse the vegetables.

7. Garnish and serve: Garnish with freshly chopped cilantro. Serve hot with roti, naan, or steamed rice.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Add other vegetables: You can add carrots, bell peppers, or peas in addition to the cauliflower and potatoes for more variety and color.

• Spicy version: Add more green chilies, red chili powder, or chili flakes for extra heat.

• Add creaminess: Stir in a tablespoon of cream or yogurt towards the end for a creamier version of the dish.

• Make it richer: For a more flavorful version, add a tablespoon of cashew or almond paste to the curry to make it richer and more luxurious.

Storage/Reheating

• Storage: Leftover Aloo Gobi Matar can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the dish in a pan over low heat with a little splash of water or in the microwave until heated through.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be substituted for regular potatoes in this dish. The flavor will be slightly different, but it will still be delicious.

Can I make this dish ahead of time?

Yes, Aloo Gobi Matar can be made ahead of time. In fact, the flavors tend to develop more as it sits. Just store it in the fridge and reheat when ready to serve.

Can I use frozen cauliflower?

Yes, you can use frozen cauliflower if fresh isn’t available. Just make sure to thaw and drain it before adding it to the dish.

How do I make this dish spicier?

To make it spicier, increase the amount of red chili powder, add fresh chopped green chilies to the dish, or stir in some chili flakes.

Can I make this dish vegan?

Yes! Aloo Gobi Matar is naturally vegan as long as you omit any cream or dairy products. It’s delicious as-is, without the need for any animal products.

Can I use different spices in this dish?

Certainly! You can experiment with other spices like cinnamon, cloves, or cardamom to create your own version of Aloo Gobi Matar. Just keep in mind that these spices will change the flavor profile of the dish.

Conclusion

Aloo Gobi Matar is a classic vegetarian dish that’s both comforting and flavorful. The combination of potatoes, cauliflower, and peas, cooked with fragrant spices, creates a hearty and satisfying curry that pairs perfectly with Indian flatbreads or rice. It’s easy to make, requires simple ingredients, and can be customized to your liking. Whether you’re a fan of Indian cuisine or just looking for a healthy, delicious vegetarian meal, this dish is sure to become a favorite in your kitchen!