Aloo Matar Gobi | Cauliflower and Potato
Aloo Matar Gobi is a classic Indian dish made with potatoes (aloo) and cauliflower (gobi), and cooked with a blend of spices. Here's a basic recipe for cooking Aloo Matar Gobi. You can adapt the recipe based on your preferences and available ingredients.
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
- ¼ cup peas
- 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
Serving: 4g ,Calories: 193.2kcal ,Carbohydrates: 28.4g ,Protein: 4.7g ,Fat: 7.9g ,Saturated Fat: 0.7g ,Polyunsaturated Fat: 2.2g ,Monounsaturated Fat: 4.7g ,Trans Fat: 0.03g ,Sodium: 704.3mg ,Potassium: 814mg ,Fiber: 6.5g ,Sugar: 6.1g ,Vitamin A: 2904.1IU ,Vitamin C: 59.2mg ,Calcium: 60.1mg ,Iron: 2.3mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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