Aloo Gobi Mattar Recipe

So, like, I messed around in the kitchen and ended up making this spicy Aloo Gobi Mattar that mixes crunchy cauliflower, tender potatoes, and yummy green peas in a tangy tomato sauce loaded with cumin, turmeric, and chili powder, and honestly, it reminded me of those lazy afternoons at home when everything just clicked.

I love making Aloo Gobi Mattar because its packed with nutrients like fiber from potatoes and vitamins from tomatoes. I use vegetable oil, cumin seeds, chopped onions, ginger garlic paste and spices such as turmeric, coriander and red chili powder with cauliflower and green peas.

Its my fav meal.

Ingredients

• Vegetable oil provides essential fats and moisture without overpowering the vibrant spices.
• Cumin seeds add warm, earthy flavor plus a slight protein and fibre boost.
• Onions bring natural sweetness, fiber and a bit of pungency for aromatic depth.
• Tomatoes deliver tangy acidity, juicy vitamins and a vivid pop of color.
• Cauliflower offers a mild, nutty crunch with plenty of fibre and vitamins.
• Potatoes contribute starchy carbohydrates and a hearty texture to balance spices.
• Green peas supply protein, fiber and a touch of natural sweetness and color.
• Garam masala infuses warm spices to intensify the overall flavor profile.

Ingredient Quantities

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, chopped
• 1 tbsp ginger garlic paste
• 2 medium tomatoes, chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 head cauliflower, cut into florets
• 2 medium potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• Salt to taste
• 1/2 tsp garam masala
• A handful of chopped fresh coriander leaves

How to Make this

1. Heat the oil in a large pan over medium heat and add the cumin seeds until they start sizzlin.

2. Toss in the chopped onion and cook until its golden and soft, then mix in the ginger garlic paste and stir for about a minute.

3. Add the chopped tomatoes to the pan along with the turmeric, coriander and red chili powder. Let it cook until the tomatoes start breaking down.

4. Next, add your potato cubes and cauliflower florets. Stir them well into the spice mixture and season with salt to taste.

5. Cover the pan and let it simmer for around 10 minutes so the veggies begin getting tender.

6. Mix in the green peas (either fresh or frozen) and make sure they’re evenly spread in the mixture.

7. Continue cooking the whole thing covered for another 5 minutes until all the vegetables are done.

8. Sprinkle over the garam masala and chopped fresh coriander leaves, stir everything together for another minute.

9. Taste and adjust the salt if needed then serve your Aloo Gobi Mattar while it’s hot. Enjoy!

Equipment Needed

1. Stove for cooking
2. Large pan with a lid
3. Measuring spoons for oil and spices
4. Sharp knife for chopping veggies
5. Cutting board for preparing ingredients
6. Vegetable peeler for peeling potatoes
7. Stirring spoon or spatula for mixing the spices and veggies

FAQ

• Q: What is Aloo Gobi Mattar?
  A: It’s a popular Indian curry that mixes potatoes, cauliflower and green peas in a flavorful spice gravy. It’s really easy to cook and perfect for a hearty meal.
• Q: Can I use frozen green peas instead of fresh ones?
  A: Yeah, you can use frozen green peas too. Just defrost them a bit before adding to the curry so they cook evenly.
• Q: How long does it take to prepare and cook this dish?
  A: Generally, it takes about 45 minutes to 1 hour from start to finish, depending on how quick you’ll chop your veggies.
• Q: What can I serve with Aloo Gobi Mattar?
  A: This dish goes great with naan, roti, or even a bowl of hot rice. It really soaks up all the tasty sauce!
• Q: Can I adjust the spice level?
  A: Sure thing, you can adjust the red chili powder or even add a bit of extra garam masala to suit your taste if you like it spicier.

Aloo Gobi Mattar Recipe Substitutions and Variations

• If you dont have vegetable oil, you can easily swap it with canola or sunflower oil.
• Instead of cumin seeds, try using mustard seeds which gives a slightly different, smokey flavor.
• If you’re out of ginger garlic paste, just mince equal parts of fresh ginger and garlic.
• No fresh tomatoes around? Canned tomatoes or even a good tomato puree should work just fine.
• If green peas aren’t available, edamame or lima beans can be a neat substitute.

Pro Tips

1. Try to heat up the oil and cumin seeds just until they start sizzling really nice so that the cumin releases all its flavor. If you let it go too long, it might get bitter so watch closely.

2. When you add the onions, be sure to cook em until they’re golden and soft. I’ve noticed that if your onions aren’t soft enough, they can give your dish a raw taste which kind of ruins the vibe.

3. Make sure to really break down those tomatoes along with the spices. The longer you let them simmer, the richer the sauce is, but if you cook them too long they might turn mushy, so find a good balance.

4. Lastly, always stir everything in gently once the veggies are in. Over stirring can make the cauliflower and potatoes break up too much. Then toss in the peas and finish off with the garam masala and coriander just for that fresh kick at the end.