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Aloo Gobi Matar Recipe

Aloo Gobi Matar
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Aloo Gobi Matar is a traditional Indian dish that brings together potatoes (aloo), cauliflower (gobi), and green peas (matar) simmered in a fragrant, spiced masala. It’s a simple, comforting, and wholesome vegetarian meal that pairs beautifully with roti, naan, or rice. Perfect for weeknight dinners or as part of a festive spread, this recipe is naturally vegan and gluten-free.

Ingredients

Scale

Vegetables:

  • 2 cups cauliflower florets (blanched)
  • 2 medium potatoes (cubed)
  • ¼ cup fresh green peas (or frozen)

Masala Base:

  • 2 tablespoons vegetable or mustard oil
  • 1 teaspoon cumin seeds
  • 1 green chili (finely chopped)
  • ¼ teaspoon asafoetida (hing)
  • 1 medium onion (finely chopped)
  • 2 medium tomatoes (finely chopped)
  • 1 teaspoon ginger-garlic paste

Spices:

  • ½ tablespoon Kashmiri red chili powder (or paprika for mild heat)
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala

Garnish:

  • 2–3 tablespoons fresh coriander leaves (chopped)

Optional Additions:

  • Add carrots or bell peppers for more veggies.
  • A squeeze of fresh lime juice for added freshness.

Instructions

Step 1: Prep the Veggies

  1. Blanch the cauliflower florets in salted water for 3–4 minutes. This ensures they cook evenly without becoming mushy.
  2. Cube the potatoes into bite-sized pieces and pat them dry.

Pro Tip: Blanching removes any bitterness and keeps the cauliflower tender.

Step 2: Fry the Vegetables

  1. Heat 1 tablespoon of oil in a thick-bottomed pan over medium heat.
  2. Add the blanched cauliflower and potato cubes. Fry for 7–10 minutes until lightly golden. Set aside.

Avoid This: Overcrowding the pan can make the vegetables soggy instead of crisp. Fry in batches if needed.

Step 3: Build the Masala Base

  1. Heat the remaining tablespoon of oil in the same pan.
  2. Add cumin seeds and let them crackle (about 30 seconds).
  3. Toss in the chopped green chili and asafoetida. Stir for a few seconds.
  4. Add the onion and sauté on low heat until golden brown.
  5. Add ginger-garlic paste and cook for 1 minute until the raw smell fades.

Visual Cue: The onions should caramelize to a light golden hue for a sweet, rich flavor.

Step 4: Add the Spices

  1. Lower the heat and mix in Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala.
  2. Stir for 30 seconds to toast the spices gently and release their aroma.

Pro Tip: Stirring the spices too long can make them bitter. Keep it brief!

Step 5: Cook the Tomatoes

  1. Add finely chopped tomatoes to the pan.
  2. Cook on low heat for 5–7 minutes until they break down into a thick paste.

Check This: The oil will separate from the masala when it’s ready.

Step 6: Combine Veggies with Masala

  1. Add the fried cauliflower, potatoes, and peas to the masala.
  2. Stir well to coat the vegetables evenly.
  3. Cook on low heat for 4–5 minutes until the vegetables are tender.
  4. Season with salt to taste.

Step 7: Garnish and Serve

  1. Turn off the heat and sprinkle fresh coriander leaves over the dish.
  2. Serve hot with roti, naan, or steamed rice.

Optional: For a gravy version, add 1 cup water after Step 5 and simmer before mixing in the veggies.

Notes

Serving Suggestions:

  • Pair with dal tadka, cucumber raita, or mango pickle for a complete meal.
  • Add a side of papad or chargrilled veggies for extra texture.

Storage & Reheating Tips:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying.

Tips & Tricks:

  • Use frozen peas directly, no need to thaw.
  • For a smoky flavor, add a pinch of smoked paprika or roast the cumin seeds before adding them.
  • Avoid overcooking the vegetables—they should remain slightly firm for the best texture.

Find it online: https://indianrecipe.info/aloo-gobi-matar/