Potato, cauliflower and pea curry
Aloo gobi matar is a potato, cauliflower and pea curry. Fantastic Indian vegetarian staple recipe to know. Tastes great as leftovers as well, so make a big batch and have it for lunch the next day. Easy to make if you have the spices on hand. Delicious vegan Indian recipe.
If you love Indian food, and you want to start cooking it at home, aloo gobi is a great recipe to get your started. It’s a recipe that every vegetarian and vegan Indian must know.
Not only are the spices in Indian dishes great for your health, they make complex and delicious flavors.
There are so many different variations on this dish, and here is my favorite way to cook it.
Tips for cooking aloo gobi matar
- If you love Indian food, it’s important to start your Indian spice collection. There are a few basic spices to have on hand that makes whipping up and Indian recipe a hell of a lot easier. I promise these spices will get a lot of use if you cook Indian food often. Read my article on how to start your Indian spice collection after reading this post.
If you’d like to make this dish oil free, you can sauté the cumin seeds in water. But be warned, it won’t taste as rich. The oil definitely adds a satisfying richness that you would get in a restaurant.
Make sure you don’t burn your cumin seeds in the beginning. If you do, just start over. It’s not a big deal since that is the first step. So, keep the heat on medium low and watch the seeds. It should only take about 30 seconds.
Use fresh tomatoes in this dish. Canned tomatoes tend to overpower the dish and make the tomato flavor way too prevalent. Fresh tomatoes and flavor, without overpowering. They let the spices be the main focus of the dish
Peel your potatoes. They will cook faster and become so much more creamy and soft.
Add more salt if the dish tastes a bit bland. I always recommend salting to taste, since everyone’s salt preference is different.
How to make ginger garlic paste
If you don’t happen to have a jar of ginger garlic paste on hand, don’t sweat it. It’s super easy to make at home:
Peel a thick 1” piece of garlic and throw it in the blender with 6 cloves of garlic, a splash of lemon or lime juice and a splash of water, to get it to blend.
Blend until smooth
Delicious Indian inspired recipes to try next:
- Chana Masala (chickpea curry)
- Quinoa curry burgers
- Curry and vegetable lentil soup
- Crispy baked cauliflower buffalo wings
Aloo Gobi Matar
- 1 tsp cumin seeds
- 1 onion (small – diced finely)
- 1 tbsp ginger garlic paste (how to make your own in the notes section below)
- 2 tomatoes (medium – finely diced)
- 1 tsp chili powder (use less if you don’t like spice)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- ½ tsp hing (also called asafoetida this is optional, but tastes amazing if you have it on hand.)
- 1 tsp garam masala
- ½ lime or lemon – juiced
- handful of fresh cilantro
- 1 tsp ground fenugreek (also called methi this is optional, but tastes great if you have it on hand.)
- ½ cup water
- 3 potatoes (small – peeled and diced)
- ½ head of large cauliflower ( – or one small head – cut into small florets.)
- ½ cup frozen peas
- Salt to taste (start with ½ tsp and add more if it tastes bland)
- Heat up 1-2 tsp of oil in a pan on medium low heat
- add 1 tsp of cumin seeds and saute for 30 seconds. Make sure not to burn the seeds
- Add in your diced onion and saute until golden – about 5 minutes
- Add 1 TBL of ginger garlic paste and saute for 1 minute (directions on how to make your own in the notes section below, if you don’t have a jar of this on hand)
- Add 2 medium, diced tomatoes, 1 tsp of chili powder (less if you don’t like spice) 1 tsp turmeric powder, 2 tsp coriander powder, ¼ tsp of hing (if you have it on hand) and a small pinch of salt.
- Cover and cook on medium low until tomatoes start to dissolve into a paste (should take about 8-10 minutes)
- Add 3 small, peeled and diced potatoes and a half of a large head of cauliflower.
- Add about a ½ cup of water, and add more later if needed – 1 TBL at a time if it looks like it’s burning and drying up.
- Cover with a lid and cook until veggies are tender – about 5-8 minutes.
- Add ½ cup of frozen peas and cook until peas are warmed through – about 1-2 minutes
- Turn off heat
- Add the juice of ½ of a lime or lemon, a handful of chopped fresh cilantro, 1 tsp of garam masala and 1 tsp of ground fenugreek.
- Salt to taste, add more if it tastes bland.
- Serve over rice, or with roti
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.