Aloo Matar Gobi is one of the most loved vegetarian dishes in India. A classic vegetarian dish made with cauliflower florets, potatoes, peas, and Indian spices. The recipe is easy and takes under 40 minutes to prepare and cook.
I grew up in a home that cooked vegetables more than meat. My mother cooked vegetables every single day without fail. There were a handful of vegetables that I didn't appreciate in my meal, and cauliflower was one of them.
The strong smell of cauliflower made me gag whenever my Ammi(mother) cooked aloo matar gobi for lunches. I would always have someone bring me samosas from a local shop just so that I can skip the cauliflower meal. I guess I started to like cauliflower in my teenage years then aloo matar gobi became a favorite lunch recipe.
Aloo Matar Gobi
Aloo translates to "potato", Matar to "pea" and Gobi to "cauliflower". This cauliflower recipe is India's favorite vegetarian dish. It's a comforting dish that showcases the rich culinary traditions of Indian cuisine.
Every household has its own recipe for aloo gobi. Typically made as a dry curry, where the vegetables are sautéed with Indian spices and cooked until tender. It's a staple in many Indian households and restaurants.
What's in this Recipe?
Potatoes, peas, and cauliflower cooked with a blend of aromatic Indian spices. Adjust the portions of the ingredients according to your personal preferences. Here are the ingredients you need for this recipe:
Produce:
- Potatoes (Aloo): Potatoes peeled and diced into bite-sized pieces. They provide a hearty and starchy component to this dish recipe.
- Peas (Matar): Green peas, either fresh or frozen, are a key ingredient that adds a touch of sweetness and color to the dish.
- Cauliflower (Gobi): Cauliflower florets absorb the flavors of the spices and become tender when cooked.
- Carrot (Gajar): I like to add a small portion of diced carrots to my recipe. Why? because carrots pair so well with cauliflower and add extra nutrients. You don't have to add them if you don't want to.
- Ginger and Garlic: Freshly grated ginger garlic adds a pungent and savory flavor to the dish.
- Tomatoes: Fresh tomatoes or tomato puree provide a tangy and slightly sweet element to balance the spices.
- Cilantro Leaves: Chopped cilantro leaves are used as a garnish, adding a fresh and vibrant touch to the dish.
- Green Chilies: For those who enjoy a bit of heat, green chilies like Jalapenos or Serrano can be added for a spicy kick.
Condiments:
- Cooking Oil: Any neutral oil like vegetable oil would work great for sautéing the vegetables and cooking the spices.
- Spices: Indian cauliflower recipe gets its distinctive flavor from a blend of spices:
- Cumin seeds (Jeera): Provides an earthy and nutty flavor.
- Turmeric powder (Haldi): Adds color and a warm, earthy flavor.
- Cumin-coriander powder (Dhania-Jeera): Adds a mild, citrusy aroma and flavor.
- Kashmiri Red chili powder: It gives a great bright red color that an Indian recipe deserves with a touch of spiciness. Optional, depending on taste preferences.
- Garam masala: If you don't mind a slight kick of a fragrant spice blend then go for it. You may buy it from any Indian store.
- Salt: To taste.
- Water: A small amount of water may be added to help cook the vegetables and create a bit of gravy.
How to cook Aloo Gobi?
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden.
- Add grated ginger, grated garlic, and slit green chilies. Sauté for a minute until aromatic. Add chopped tomatoes and diced carrots. Cook until they soften and the oil starts to separate.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes. Add a tablespoon of water to deglaze and prevent the spices from burning.
- Add the diced potatoes, cauliflower florets, and peas to the pan. Stir to coat them with the spice mixture.
- Cover the pan and cook on low-medium heat for 20 to 25 minutes. Stir occasionally to prevent sticking.
What does Cauliflower(Gobi) pair well with?
Whether in curries, stir-fries, or rice dishes, cauliflower contributes its unique texture and absorbs the intricate spice blends that characterize the region's cuisine.
- Coconut: Coconut milk or grated coconut can be incorporated to create a creamy and rich curry.
- Yogurt: Yogurt can be used to create tangy and creamy masala sauce.
- Nuts: Almonds, cashews, and raisins can be added to this recipe for texture and a hint of sweetness that complements cauliflower's taste.
- Fenugreek Leaves (Kasuri Methi): Dried fenugreek leaves are used to add a slightly bitter and earthy flavor in South Asian recipes. Add about ½ to 1 teaspoon for an earthy richness.
How to Serve Aloo Matar Gobi
Aloo Gobi can be served as a main dish with Indian flatbread roti. Tear roti with your hands into a piece and use it to scoop up aloo gobi matar.
Also serve it as a side dish with Indian meals like Dal tadka, plain rice, and kachumber (Indian salad).
More Authentic Indian Recipes
- Aloo Palak (Indian Spinach and Potatoes)
- Indian Chicken Curry
- Baked Tandoori Chicken
Aloo Matar Gobi | Cauliflower and Potato
Ingredients
- 2 cups cauliflower florets , or 1 medium cauliflower, cut into small florets
- 2 medium potatoes (russet or gold) , peeled and diced
- 2 medium tomatoes (roma or vine) , chopped
- 1 small carrot , peeled and diced
- ½ cup chopped yellow onion
- 4 cloves garlic , grated
- 1 inch piece of ginger , grated
- 2-3 green chilies , slit (adjust to taste)
- 1 teaspoon cumin seeds
- 1 ½ teaspoon Kashmiri red chili powder , 1 teaspoon for less spicy or adjust to taste
- 1 teaspoon turmeric powder
- 1 ½ teaspoon coriander powder , or 2 teaspoons coriander-cumin power blend (see notes)
- ½ teaspoon cumin power (see notes)
- ½ teaspoon garam masala
- 1 teaspoon Salt or to taste
- Fresh cilantro leaves , chopped, for garnish
- 2-3 Tablespoons cooking oil (vegetable oil or ghee)
- water as needed
- wedges of lemon (optional) , for garnish
Instructions
Prepare the Vegetables:
- Wash the cauliflower florets, potatoes, and a carrot thoroughly. Cut the cauliflower into small florets. Peel and dice the potatoes and a carrot into bite-sized pieces. Keep them aside.
- Chop the tomatoes and onion. Grate the ginger and garlic. Set them aside.
Sauté:
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden.
- Add grated ginger, grated garlic, and slit green chilies. Sauté for a minute until aromatic.
- Add chopped tomatoes and diced carrots. Cook until they soften and the oil starts to separate.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes. Add a tablespoon of water to deglaze and prevent the spices from burning.
- Add the diced potatoes, cauliflower florets, and peas to the pan. Stir to coat them with the spice mixture. Add 2 tablespoons of water. (do not add water if using frozen peas)
- Cover the pan and cook on low-medium heat for 20 to 25 minutes. Stir occasionally to prevent sticking. If needed, you can add a couple of tablespoons of water to help the vegetables cook.
- Adjust salt and spices if needed.
Garnish and Serve:
- Once the cauliflower and potatoes are tender, sprinkle garam masala over the vegetables. Remove the pan from heat. Garnish with chopped fresh cilantro leaves.
- Squeeze the juice of a half lemon before serving for a tangy twist.
Notes
- You don't need to add ground cumin and coriander separately If using coriander-cumin powder blend.
- You can customize the spice level according to your taste preferences.
- For extra Indian touch, finish the dish with a drizzle of ghee.
- Feel free to add other vegetables like peas or bell peppers for added flavor and color.
Nutrition Information
- 30+ Easy Ramadan Recipes
- Kachumber Salad-Cucumber Tomato Salad Recipe
- Keema Puff Pastry | Savory Meat Pastry
- Easy Indian Shrimp Curry Recipe
- Baked Sweet Potatoes with Roasted Green Chile
- Easy Oven Baked Tandoori Chicken Recipe
- Moong Dal Recipe | Indian Yellow Lentil
- Gujarati Stir-Fried Cabbage Recipe (Sambharo)
Leave a Reply