Description
Aloo Gobi Matar is a classic North Indian curry featuring potatoes, cauliflower, and peas in a spiced onion-tomato sauce, perfect with naan or rotis.
Ingredients
Units
Scale
- 2 cups cauliflower florets
- 2 cups peeled and chopped potatoes
- 1 to 1.5 cups fresh or frozen peas
- 2 small bay leaves or 1 large bay leaf
- 1 or 2 green chilies, slit
- 1/2 teaspoon cumin seeds
- 1/4 cup finely chopped onions
- 1 cup chopped tomatoes
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 3 cups water
- 2 tablespoons oil
- 1 tablespoon kasuri methi (dry fenugreek leaves)
Instructions
- Firstly, rinse and chop all the veggies.
- Keep the cauliflower florets in salted water for 15-20 minutes.
- Then drain the florets and keep aside.
- Blend the onion, tomatoes, ginger and garlic to a smooth paste.
- No need to add water while blending as the tomato juices help in the blending process.
- Heat oil in a pan.
- Fry the cumin first with the bay leaves.
- Add the chopped onions and fry till light brown.
- Add the ground onion-tomato paste
- Stir and then add all the spice powders, one by one.
- Fry the masala till the oil starts to leave the sides.
- The oil should start leaving the masala.
- This technique is also called as bhunao in hindi as is a must to get that right taste and flavor in the recipe.
- Keep on stirring so that the masala does not stick to the pan.
- This might take around 7-9 minutes.
- Now add the cauliflower florets, potatoes and peas.
- Add 3 cups water and stir the curry.
- Finally add the slit green chilies and salt.
- Let the whole curry come to a boil.
- Then cover with a lid and let the curry simmer till the veggies are cooked.
- Finally add crushed kasuri methi leaves
- Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.
- The curry can also be served with bread.
Notes
You can also cook the curry in a pressure cooker by using 2 or 2.5 cups of water instead of 3 cups. Kasuri Methi or dry fenugreek leaves add a lot of flavor to the dish. Pair with rice, rotis, or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 40
- Fiber: 6
- Protein: 5
- Cholesterol: 0