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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.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 195kcal
Author: Maria

Ingredients

  • 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)

Instructions

  • 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

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: 195kcalCarbohydrates: 42gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 49mgPotassium: 1175mgFiber: 8gSugar: 7gVitamin A: 812IUVitamin C: 85mgCalcium: 71mgIron: 3mg
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