Aloo Gobi Matar is a popular Indian vegetarian dish made with potatoes (aloo), cauliflower (gobi), and green peas (matar).
It is a flavorful and wholesome dish that is commonly prepared in Indian households and enjoyed as a main course.
To prepare Aloo Gobi Matar, the potatoes and cauliflower are usually cut into small florets or cubes.
They are then sautéed with various spices such as cumin, turmeric, coriander, and garam masala, along with onions, garlic, and ginger.
Key Takeaways:
- Aloo Gobi Matar is a popular Indian dish with potatoes, cauliflower, and green peas.
- It is cooked with spices, onions, garlic, and ginger until the vegetables are tender and well-coated.
- Aloo Gobi Matar can be served with roti, naan, or rice and customized to taste.
- It has a delightful flavor with earthy potatoes, nutty cauliflower, and fresh peas.
- Alternatives include Aloo Matar, Gobi Matar, Aloo Matar Paneer, and Aloo Gobi.
The Ingredients:
- Cauliflower:1 and ½ (cut into medium size florets)
- Potato: 2 (cut into cubes)
- Onion-Ginger-Garlic Paste (prepared with 1 onion, ½-inch ginger and 10-12 garlic cloves)
- Tomato: 1 Large Size
- Peas: 1 small bowl
- Onion: 1 (Sliced)
- Turmeric Powder: 1 tablespoon
- Red Chili Powder: 1 tablespoon
- Kashmiri Red Chili Powder: 1 tablespoon
- Coriander Powder: 1 tablespoon
- Cumin Powder: 1 tablespoon
- Garam Masala: ½ tablespoon
- Dry Chili: 2
- Bay Leaf: 1
- Cinnamon Sticks: 2
- Cardamoms: 4
- Cumin Seeds: 1 tablespoon
- Ghee: 1 tablespoon
- Mustard Oil
- Salt to Taste
How to Cook Aloo Gobi Matar (Step by Step Images?
1. Heat the pan.
2. Add water. After it comes to a boil, add florets and ½ tablespoon of salt. Cover the pan with a lid. Boil for 5 minutes.
3. Take the florets out of the water.
4. Take another pan and heat it. Pour mustard oil into it.
5. Add potato cubes. Add salt and turmeric powder. Fry the potatoes until they turn golden. Take them out on a plate.
6. Add more oil. Add whole spices – dry chillies, bay leaf, cumin seeds, cinnamon sticks and cardamom to the hot oil. When they smell, add onion and fry until golden brown.
7. Add onion-ginger-garlic paste. Fry well until the raw smell completely goes away.
8. Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water and mix well.
9. Add fried potato cubes and give them a good stir.
10. Add chopped tomatoes. Mix well.
11. Add the florets and sprinkle some salt. Mix the masala, potatoes and florets gently so that spices coat the vegetables. Sprinkle ¼ tablespoon of garam masala.
12. Add water as required to boil the cauliflower.
13. Cook with a lid on.
14. When the water comes to a boil, add peas and garam masala. Cook for 5 minutes with the lid on.
15. Add ghee and mix well.
16. Take the pan out of the oven. Pour the aloo gobi matar in a bowl.
Pro Tips for Cooking Aloo Gobi Matar
Here are some pro tips for making Aloo Gobi Matar (Potato Cauliflower Peas):
Blanch the cauliflower: Before adding cauliflower to the curry, blanch it briefly in boiling water for a couple of minutes. This will help retain its texture and color while cooking in the curry.
Parboil the potatoes: Parboil the potatoes by boiling them until they are partially cooked but still firm. This helps to ensure that they cook evenly and don’t turn mushy when added to the curry.
Sauté the spices: Toasting the spices in oil or ghee before adding the vegetables can enhance their flavors. Sauté the cumin seeds, mustard seeds, and other whole spices in hot oil until they release their aroma and turn slightly golden.
Adjust the spice level: Aloo Gobi Matar is typically a mild curry, but you can adjust the spice level to suit your taste. Add more or less red chili powder, green chilies, or garam masala depending on your preference for spiciness.
Cook on low heat: To ensure that the flavors develop and the vegetables cook evenly, simmer the curry on low heat. This allows the spices to infuse into the vegetables and creates a rich and flavorful dish.
Add peas towards the end: Peas cook quickly, so add them towards the end of the cooking process. This will help retain their vibrant green color and keep them from becoming overcooked.
Garnish with fresh herbs: Just before serving, sprinkle freshly chopped cilantro (coriander leaves) or mint leaves over the Aloo Gobi Matar. This adds a burst of freshness and enhances the overall presentation.
Rest before serving: Allow the curry to rest for a few minutes after cooking. This allows the flavors to meld together and the curry to thicken slightly, resulting in a more cohesive and flavorful dish.
These pro tips can help elevate your Aloo Gobi Matar and ensure a delicious and satisfying outcome. Enjoy experimenting and adjusting the recipe to suit your preferences!
What to Serve with Aloo Gobi Matar?
Aloo Gobi Matar pairs well with a variety of Indian breads, rice dishes, and accompaniments. Here are some suggestions for what to serve with Aloo Gobi Matar:
Roti or Chapati: Serve Aloo Gobi Matar with freshly made roti or chapati, which are traditional Indian flatbreads. Their soft texture and mild flavor complement the curry well.
Naan: Naan, a popular Indian bread, is another great option. Its slightly chewy texture and buttery flavor make it an excellent accompaniment to the curry.
Rice: Aloo Gobi Matar can be enjoyed with steamed basmati rice or jeera rice (rice flavored with cumin). The rice acts as a neutral base, allowing the flavors of the curry to shine.
Paratha: Paratha, a layered and flaky Indian bread, is a delicious choice to serve alongside Aloo Gobi Matar. You can opt for plain paratha or choose stuffed variations like aloo paratha (potato-stuffed paratha) or gobi paratha (cauliflower-stuffed paratha) to complement the flavors.
Pulao or Biryani: Consider serving Aloo Gobi Matar with fragrant vegetable pulao or biryani. The aromatic rice dishes with added vegetables or spices add depth and richness to the meal.
Remember, these suggestions are not exhaustive, and you can always explore different combinations to find your preferred pairing with Aloo Gobi Matar.
How Does Aloo Gobi Matar Taste?
Here’s how Aloo Gobi Matar typically tastes:
Mildly Spiced: Aloo Gobi Matar is usually seasoned with a blend of spices such as cumin, coriander, turmeric, and garam masala. The spices add a mild warmth and depth of flavor to the dish without being overly spicy.
Earthy and Nutty: The combination of cauliflower, potatoes, and peas brings a pleasant earthy and nutty flavor to the dish. The cauliflower adds a subtle sweetness, while the potatoes provide a mild starchiness and creamy texture. The peas contribute a hint of sweetness and freshness.
Balanced Flavors: Aloo Gobi Matar offers a well-balanced combination of flavors. The spices add warmth and depth, while the vegetables provide their unique tastes. The overall taste is harmonious and satisfying.
Freshness from Peas: The peas in Aloo Gobi Matar add a pop of freshness and a slight sweetness to each bite. They provide a pleasant contrast to the other ingredients.
Comforting and Homely: Aloo Gobi Matar is often considered a comfort food. The flavors and textures evoke a sense of warmth and familiarity, making it a popular choice for a satisfying meal.
Overall, Aloo Gobi Matar offers a delightful combination of mild spices, earthy vegetables, and creamy textures. The dish has a comforting and well-rounded taste that is enjoyed by many.
Aloo Gobi Matar Alternatives
If you’re looking for alternatives to Aloo Gobi Matar, there are several options you can consider. Here are a few alternatives that incorporate similar flavors and ingredients:
Aloo Matar: This dish focuses on potatoes and green peas without the addition of cauliflower. It has a similar flavor profile to Aloo Gobi Matar but without the cauliflower’s distinct taste and texture.
Gobi Matar: If you prefer a cauliflower-centric dish, you can try Gobi Matar. It combines cauliflower and green peas with spices to create a flavorful vegetarian dish.
Aloo Matar Paneer: This variation includes paneer, a type of Indian cheese, along with potatoes and green peas. It adds a creamy and protein-rich element to the dish.
Aloo Gobi: Aloo Gobi is a popular Indian dish that consists of potatoes and cauliflower cooked together with spices. It’s similar to Aloo Gobi Matar but without the addition of green peas.
These alternatives offer variations on the combination of potatoes, cauliflower, and green peas, allowing you to explore different flavors and textures while still enjoying a delicious vegetarian dish.
What is Aloo Gobi Matar Called in English?
It is called (Potato Cauliflower Green Peas) in English
Recipe Card
Aloo Gobi Matar (Potato Cauliflower Green Peas)
Ingredients
- 300 g Potato (cut into cubes)
- 700 g Cauliflower (cut into medium size florets)
- 1 bowl Green Peas (small bowl)
- 2 tbsp Onion-Ginger-Garlic Paste (prepared with 1 onion, ½-inch ginger and 10-12 garlic cloves)
- 1 piece Tomato (large)
- 1 piece Onion (sliced)
- 1 tbsp Turmeric Powder
- 1 tbsp Red Chili Powder
- 1 tbsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- ½ tbsp Garam Masala
- 2 pieces Dry Chili
- 1 piece Bay Leaf
- 2 pieces Cinnamon Sticks
- 4 pieces Cardamoms
- 1 tbsp Cumin Seeds
- 1 tbsp Ghee
- 3 tbsp Mustard Oil
- Salt to Taste
Instructions
- Heat a pan and bring water to a boil. Add cauliflower florets and half a tablespoon of salt. Cover the pan with a lid and boil for 5 minutes.
- Remove the cauliflower florets from the water and set them aside.
- In another pan, heat mustard oil. Add potato cubes, salt, and turmeric powder. Fry the potatoes until they turn golden brown. Transfer them to a plate.
- Add more oil to the pan and then add whole spices like dry chilies, bay leaf, cumin seeds, cinnamon sticks, and cardamom. Once they release their aroma, add onions and fry until they become golden brown.
- Add a paste made of onions, ginger, and garlic. Fry until the raw smell disappears.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder. Add a little water and mix well.
- Return the fried potato cubes to the pan and stir them in.
- Mix in chopped tomatoes.
- Add the cauliflower florets and sprinkle some salt. Gently mix the masala, potatoes, and florets so that the spices coat the vegetables. Sprinkle a quarter tablespoon of garam masala.
- Add enough water to cover the cauliflower.
- Cook with the lid on.
- Once the water comes to a boil, add peas and the remaining garam masala. Cook for another 5 minutes with the lid on.
- Add ghee and mix well.
- Remove the pan from the heat and transfer the aloo gobi matar to a serving bowl.
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Notes
Nutrition Info (Estimation Only)
Conclusion
In winter, we get plenty of vegetables for our gastronomic extravaganza. Though some of these vegetables are now available round the year, if it comes to taste, there are hell-and-heaven differences between ‘cold storage’ vegetables and their seasonal avatars.
I always prefer fresh items – whether veg or non-veg. Freshness of ingredients matters a lot in enhancing the ‘TASTE’ of any delicacy.
This weekend, cook the dish for your family members and guests. I’m pretty sure they will give lip-smacking reviews to your culinary effort.
