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Aloo gobi matar served over brown rice in a white bowl.
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5 from 2 votes

Aloo Gobi Matar

Easy vegan Indian recipe, full of flavors and easy to make if you have all of the spices on hand. Potato, cauliflower and pea curry. Great weeknight dinner recipe. Tastes amazing as leftovers too.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 195kcal
Author: Maria

Ingredients

  • 1 teaspoon cumin seeds
  • 1 onion small - diced finely
  • 1 tablespoon ginger garlic paste how to make your own in the notes section below
  • 2 tomatoes medium - finely diced
  • 1 teaspoon chili powder use less if you don't like spice
  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • ½ teaspoon hing also called asafoetida this is optional, but tastes amazing if you have it on hand.
  • 1 teaspoon garam masala
  • ½ lime or lemon - juiced
  • handful of fresh cilantro
  • 1 teaspoon 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 teaspoon and add more if it tastes bland

Instructions

  • Heat up 1-2 teaspoon of oil in a pan on medium low heat
  • add 1 teaspoon 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 teaspoon of chili powder (less if you don't like spice) 1 teaspoon turmeric powder, 2 teaspoon coriander powder, ¼ teaspoon 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 teaspoon of garam masala and 1 teaspoon of ground fenugreek.
  • Salt to taste, add more if it tastes bland.
  • Serve over rice, or with roti

Video

Notes

If you don't have a jar of ginger garlic paste on hand, you can make your own by blending a thick 1" piece of peeled ginger and 6 cloves of garlic with a splash of lemon or lime and a splash of water.

Nutrition

Calories: 195kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 1175mg | Fiber: 8g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 85mg | Calcium: 71mg | Iron: 3mg