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Aloo Gobi Matar

Aloo Gobi Matar (Potato Cauliflower Green Peas)

By Mita Mondal
Aloo Gobi Matar is a popular Indian dish that combines potatoes, cauliflower, and green peas and cooked along with multiple spices.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 257 kcal

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

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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.

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Gobi Matar (Potato Cauliflower Green Peas)
Amount per Serving
Calories
 
257
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
6
mg
2
%
Sodium
 
675
mg
29
%
Potassium
 
968
mg
28
%
Carbohydrates
 
33
g
11
%
Fiber
 
11
g
46
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
1104
IU
22
%
Vitamin C
 
73
mg
88
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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