Description
Aloo Gobi Matar is a vibrant and flavorful Indian vegetarian dish featuring cauliflower, potatoes, and peas cooked with a blend of aromatic spices, tomato paste, and fresh herbs. This hearty and colorful curry combines tangy tomato, a medley of spices, and a hint of lemon juice for a perfect balance of flavors. Quick to prepare and cook, it’s an ideal wholesome meal for four that can be served hot alongside rice or Indian breads.
Ingredients
Scale
Vegetables and Herbs
- 1 small cauliflower head
- 2 potatoes, cut into 8-10 wedges
- ½ bowl fresh cilantro (coriander)
- 3 green chilies
Spices and Seasonings
- 1 tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp red chili flakes
- â…“ tsp fennel seeds
- 2 cloves
- 1 tsp coriander powder
- 1 tsp fenugreek powder
- Salt to taste
Condiments and Others
- 2 tbsp tomato paste (from 2 tomatoes)
- 1 tsp soy sauce
- 1 tsp red chili sauce
- 1 tsp garlic paste
- ½ tsp ginger paste
- 2 lemons (for juice)
- Cooking oil (for sautéing, amount: approx. 2 tbsp)
Instructions
- Prepare the base: Heat oil in a large pan over medium heat. Add fennel seeds, cloves, and cumin seeds (implied by cumins in instructions). Sauté for a minute before adding garlic and ginger paste. Cook for another 2 minutes, stirring occasionally to release the spices’ aroma.
- Add tomato paste and spices: Stir in the tomato paste and half a cup of water. Mix well, then add turmeric powder, red chili powder, red chili flakes, coriander powder, fenugreek powder, and salt. Sauté the mixture until fragrant, adding a splash of water as needed to prevent sticking.
- Cook potatoes: Add the potato wedges, chopped green chilies, soy sauce, and red chili sauce. Pour in one cup of water to help cook the potatoes more quickly. Sauté the mixture for 5 minutes over medium heat, stirring occasionally.
- Add cauliflower and peas: Incorporate the cauliflower florets and peas into the pan. Fry everything for 2 minutes, then add half a cup more water if the mixture looks dry to avoid sticking. Continue frying and stirring for another 4 minutes, allowing the spices to blend well with the vegetables.
- Finish and garnish: Remove from heat. Garnish with freshly chopped cilantro, additional green chilies if desired, and squeeze in lemon juice. Serve the aloo gobi matar hot with your choice of side.
Notes
- Adjust the water quantity as needed to prevent sticking and to achieve your preferred gravy consistency.
- You can substitute fresh peas with frozen peas if fresh are unavailable.
- For less heat, reduce the green chilies or omit red chili flakes.
- Serve this dish with steamed rice, roti, or naan for a complete meal.
- Ensure to sauté the spices gently to avoid burning and to enhance their flavor.
