Aloo Gobi Matar Recipe

Aloo gobi matar ki sabzi: Vegan dry potato, cauliflower and pea curry served with raita and chapatis.

Aloo Gobi Matar Recipe

Aloo gobi Matar is a simple Indian vegetable curry featuring potatoes, cauliflower florets and green peas; this recipe packs a flavour punch way above its pay grade.

Course Main Course, Side Dish

Cuisine Anglo Indian

Diet Vegan, Vegetarian

Keyword aloo gobi, aloo gobi matar, cauliflower potato and pea curry, Potato and Cauliflower Curry Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 488kcal

Author Brian Jones

Ingredients

2 Medium Potatoes 450g
2 tablespoon Cooking Oil
⅛ teaspoon Asafoetida
2 Green Chilli Peppers
12-14 Curry Leaves
½ teaspoon Brown Mustard Seeds
1 teaspoon Cumin Seeds
6 Cardamom Pods
1 teaspoon Salt
300 g Cauliflower Florets 3-4 Cups
1 Medium Red Onion 150g
3 Garlic Cloves
35 g Ginger 1 thumb sized piece
1 teaspoon Coriander Powder
1 teaspoon Turmeric Powder
1 tablespoon Tomato Puree
50 ml Tomato Passata 3 tablespoon + 1 teaspoon
100 ml Water ⅓ Cup + 1 tablespoon
1 tablespoon Dried Fenugreek Leaves
1 teaspoon Garam Masala
150 g Green Peas 1 Cup (defrosted if frozen)

Instructions

Cut the potatoes into 2cm (¾") cubes.
Cut the green chillis in half lengthways.
Heat the cooking oil in a medium (20cm or 8") pan over a medium heat. When hot, add the asafoetida, curry leaves, green chillies, cardamom pods, cumin, and mustard seeds, then cook until they start to spit (1-2 minutes).
Add the potatoes, season with the salt and cook until golden, which should take around 7-10 minutes. Make sure you stir every couple of minutes.
Chop the cauliflower into 2cm (¾") florets.
Cut the onion in half and peel, then slice into 3mm (⅛") thick half-moon shapes
Peel and mash the garlic.
Peel and grate the ginger.
If you are using frozen peas, defrost them by running cold water over them for 3-4 minutes.
Throw in the sliced onion and cauliflower and cook until it begins to colour, 4-5 minutes.
Mix the garlic, ginger, tomato puree, tomato passata, and water in a bowl to combine well, pour this mix into the pan and sprinkle over the turmeric, coriander and fenugreek.
Stir, add a lid, reduce the heat to low-medium and cook for 15 minutes.
Remove the lid, sprinkle over the garam masala and add the peas. Stir and cook for a final 2-3 minutes or until the peas are warmed through.

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