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 cooked 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.
- 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. It is ready and pour the aloo gobi matar in a bowl. Serve it with steamed rice, roti, paratha, naan etc.
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 the pan.
- 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.
- Take the florets out of the water.
- Take another pan and heat it. Pour mustard oil into it.
- Add potato cubes. Add salt and turmeric powder. Fry the potatoes until they turn golden. Take them out on a plate.
- 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.
- Add onion-ginger-garlic paste. Fry well until the raw smell completely goes away.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water and mix well.
- Add fried potato cubes and give them a good stir.
- Add chopped tomatoes. Mix well.
- 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.
- Add water as required to boil the cauliflower.
- Cook with a lid on.
- When the water comes to a boil, add peas and garam masala. Cook for 5 minutes with the lid on.
- Add ghee and mix well.
- It is ready and pour the aloo gobi matar in a bowl. Serve it with steamed rice, roti, paratha, naan etc.
Video
Notes
- Choose fresh cauliflower and potatoes , wash thoroughly and cut evenly.
- Alter the amount of spice if you want according to your liking. Sauté them in oil to golden brown for additional flavor.
- I cook the dish on a low to medium flame to maintain a consistent temperature. This will facilitate even cooking.
- Since peas cook pretty quickly, add them in the end to ensure even cooking of all the ingredients and prevent any of them from becoming mushy to affect the eventual texture of the aloo gobi matar.
