Aloo Gobi Matar Recipe

Introduction

Aloo Gobi Matar is a vibrant and comforting Indian vegetarian dish featuring tender potatoes, cauliflower, and peas simmered in a fragrant tomato-based sauce. It’s full of bold spices and perfect for a hearty meal that’s both nutritious and flavorful.

Ingredients

• 1 tablespoon vegetable oil
• 1 large shallot, diced
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped or grated
• 1 red chilli pepper, finely chopped
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 x 400 g (14 oz) can crushed tomatoes
• 200 g (7 oz) frozen or fresh peas
• 1 small cauliflower head, cut into bite-size florets
• 2 large potatoes, peeled and cubed
• 600 ml (2.5 cups) vegetable stock
• 2 tablespoons fresh coriander, finely chopped

Instructions

1. Step 1: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the diced shallot and sauté for 2-3 minutes until it softens slightly.
2. Step 2: Add the garlic, ginger, and red chilli pepper to the pot. Cook for another minute until the mixture becomes fragrant.
3. Step 3: Stir in the garam masala, turmeric, and cayenne pepper. Cook for one more minute, stirring occasionally to release the spices’ aroma.
4. Step 4: Pour in the crushed tomatoes, then add the peas, cauliflower florets, cubed potatoes, and vegetable stock. Bring the mixture to a boil.
5. Step 5: Reduce the heat to low and let it simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Step 6: Stir in the fresh coriander and season with salt to taste. Serve hot with steamed rice or roti for a satisfying meal.

Tips & Variations

• For a richer flavor, you can add a splash of coconut milk or cream at the end of cooking.
• If you prefer milder heat, reduce or omit the cayenne pepper and red chilli.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors.
• Use fresh peas when in season for added sweetness and texture.
• This dish is excellent with naan bread or as a side to grilled meats for a non-vegetarian meal.

Storage

Store leftover Aloo Gobi Matar in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in a suitable container for up to 1 month and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas work wonderfully and add a lovely sweetness to the dish. Just make sure to add them at the same time as the other vegetables and adjust cooking time as needed.

What can I substitute for garam masala if I don’t have it?

If garam masala is unavailable, try a blend of ground cumin, coriander, cinnamon, and cardamom in equal parts. This will mimic the warm, aromatic flavors of garam masala.

Aloo Gobi Matar Recipe

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★★★★★

4.7 from 74 reviews

Aloo Gobi Matar is a flavorful and comforting Indian vegetarian dish featuring tender cauliflower, potatoes, and peas simmered in a spiced tomato-based sauce with aromatic garlic, ginger, and garam masala. This easy one-pot meal is perfect served with steamed rice or roti for a satisfying and wholesome experience.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Vegetarian Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon vegetable oil
• 1 large shallot, diced
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped or grated
• 1 red chilli pepper, finely chopped
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 x 400 g (14 oz) can crushed tomatoes
• 200 g (7 oz) frozen or fresh peas
• 1 small cauliflower head, cut into bite-size florets
• 2 large potatoes, peeled and cubed
• 600 ml (2.5 cups) vegetable stock
• 2 tablespoons fresh coriander, finely chopped

Instructions

1. Heat the oil: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat.
2. Sauté shallots: Add the diced shallot and cook for 2-3 minutes until slightly softened and fragrant.
3. Add aromatics: Stir in the finely chopped garlic, fresh ginger, and red chilli pepper. Cook for another minute until fragrant.
4. Add spices: Mix in the garam masala, turmeric, and cayenne pepper, stirring occasionally for one minute to toast the spices.
5. Add main vegetables and liquids: Pour in the crushed tomatoes, add the peas, cauliflower florets, cubed potatoes, and vegetable stock. Stir well to combine.
6. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the potatoes and cauliflower are fork-tender.
7. Finish and serve: Stir in the fresh coriander and season with salt and pepper to taste. Serve hot with steamed rice or roti.

Notes

• Use fresh or frozen peas based on availability.
• Adjust cayenne pepper quantity to control the heat level.
• Substitute vegetable stock with water if preferred, but stock enhances flavor.
• Garam masala can be homemade or store-bought.
• For a richer flavor, cook with a heavy-bottomed pan to prevent sticking.
• Make sure potatoes are fully cooked before serving.

Keywords: Aloo Gobi Matar, Indian vegetarian recipe, cauliflower curry, potato peas curry, garam masala, vegetable curry, Indian cuisine