Aloo Gobi Matar
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
3
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Calories
367 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Gobi Matar
Description
The recipe for Aloo Gobi Matar starts by preparing a masala paste blending onions, tomatoes, ginger, and garlic, which is gently fried with cumin seeds and bay leaves until aromatic and oil separates from the spice mixture. Cauliflower and potatoes are prepped and added along with green peas and slit green chilies, then simmered with water and spices, including turmeric, red chili powder, coriander powder, and garam masala. Fenugreek leaves add a distinctive touch, while coriander leaves finish the dish with freshness.
The gentle simmering of the vegetables in the richly spiced masala results in a comforting curry with tender vegetables infused with layered flavors. The use of fresh and dried spices enhances the complexity of the dish, and tempering the cumin seeds contributes a nutty aroma. The inclusion of slit green chilies provides mild heat balanced by the sweetness of peas and potatoes.
This curry serves well as a vegetarian main or side dish alongside roti, naan, or steamed rice. The hearty vegetables make it substantial yet comforting, suitable for a variety of meals.
According to the notes, this dish can be prepared in a pressure cooker or Instant Pot by adjusting the water quantity, which reduces cooking time while maintaining flavor. Spice levels can be adapted to personal taste by modifying the amounts of ground spices.
Ingredients
Main Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ teaspoon cumin seeds
- 2 tej patta or 1 medium tej patta, small
- ¼ cup onion chopped
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper or paprika
- ½ teaspoon garam masala
- 1 teaspoon coriander powder (ground coriander)
- 2 cups cauliflower florets
- 2 cups potato peeled and chopped
- 1 or 1.5 cups green peas - fresh or frozen
- 1 or 2 green chilies - slit
- 3 cups water or add as required
- 1 teaspoon fenugreek leaves crushed (kasuri methi, dried
- 1 to 2 tablespoons Coriander leaves cilantro) - for garnish, chopped
- salt as required
For the curry masala paste
- ½ cup onion chopped
- 1.5 cups tomato or 3 medium-sized tomatoes, chopped
- 1 inch ginger
- 3 to 4 garlic medium-sized, cloves
Instructions
Preparation
- Firstly, rinse and chop all the vegetables.
- Keep the cauliflower florets in hot salted water for 15 to 20 minutes. Then, drain the florets and keep aside.
- Blend the the onion, tomatoes, ginger and garlic till fine and smooth in a blender with no water or very little water.
Making aloo gobi matar
- Heat oil in a pan. Keeping the heat to low fry the cumin seeds with bay leaves first. Fry cumin seeds until they crackle in the hot oil.
- Add the chopped onions and fry stirring often till lightly browned. Next add the ground onion-tomato curry paste.
- Stir to combine and then add the following ground spice powders, one by one - turmeric powder, red chili powder, coriander powder and garam masala powder.
- Fry the curry masala paste on low to medium-low heat until the oil starts to leave the sides of the masala paste. Keep on stirring so that the masala does not stick to the pan. This might take around 7 to 9 minutes.
- Now, add the cauliflower florets, potatoes and peas. Then add 3 cups of water and mix thoroughly.
- Finally, add the slit green chilies and salt. Let the curry come to a boil. Do check in between when the curry is simmering and the veggies are getting cooked.
- Then, cover with a lid and let the curry simmer till the vegetables are fork tender. When the veggies are tender and softened, finally, add the crushed dried fenugreek leaves. Gently stir to mix.
- Garnish with coriander leaves and serve Aloo Gobi Matar hot with roti, paratha or steamed rice.
Notes
- The curry can be cooked in a stove-top pressure cooker or Instant Pot by using 2 to 2.5 cups of water instead of 3 cups to suit the cooking method.
- Adjust ground spices according to your taste preferences to suit desired heat and flavor intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 199mg | 8% |
| Potassium | 1479mg | 31% |
| Fiber | 15g | 60% |
| Sugar | 16g | 32% |
| Vitamin A | 2071IU | 41% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 135mg | 150% |
| Vitamin E | 5mg | |
| Vitamin K | 55µg | |
| Calcium | 95mg | 10% |
| Vitamin B9 (Folate) | 166µg | |
| Iron | 4mg | 22% |
| Magnesium | 104mg | 26% |
| Phosphorus | 290mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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