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Indian cauliflower dish with flatbread on a plate

Aloo Matar Gobi | Cauliflower and Potato

Safiya
5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, South Asian
Calories: 178
Ingredients Method Nutrition Notes

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

Method
 

Prepare the Vegetables:
  1. 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.
  2. Chop the tomatoes and onion. Grate the ginger and garlic. Set them aside.
Sauté:
  1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they turn golden.
  3. Add grated ginger, grated garlic, and slit green chilies. Sauté for a minute until aromatic.
  4. Add chopped tomatoes and diced carrots. Cook until they soften and the oil starts to separate.
  5. 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.
  6. 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)
  7. 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.
  8. Adjust salt and spices if needed.
Garnish and Serve:
  1. Once the cauliflower and potatoes are tender, sprinkle garam masala over the vegetables. Remove the pan from heat. Garnish with chopped fresh cilantro leaves.
  2. Serve Aloo Matar Gobi with roti (Indian flatbread) or as a side dish to dal, rice, and kachumber.
  3. Squeeze the juice of a half lemon before serving for a tangy twist.

Nutrition

Serving: 4gCalories: 178kcalCarbohydrates: 26.4gProtein: 4gFat: 7.3gSaturated Fat: 1.1gSodium: 626mgPotassium: 842mgFiber: 5.8gSugar: 5.5gCalcium: 44mgIron: 1mg
Disclaimer

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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.

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