Recipe: Aloo Matar Gobi

This is a super simple curry made from plenty of vegetables so that it is really filling. It’s a really dry curry so it’s especially good with some nice chewy bread or even yogurt as a side but it doesn’t end up with a gravy so there’s nothing to sop up. This would work really well as a filling for dumplings / stuffed breads.

Aloo Matar Gobi

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 400 g cauliflower, broken into florets
 400 g potatoes, diced into 1" pieces
 200 g green peas
 1 onion, diced
 4 tbsp oil
 2 garlic cloves, diced
 1 tsp ginger
 ½ tsp each: cumin, mustard, fennel, chili powder, tumeric, garam masala
 4 tbsp tomato paste
 1 tsp coriander
 salt and pepper, to taste

Directions
1

In a heavy bottom pan, heat oil and fry the cauliflower till it turns golden then remove and set aside.

2

Fry potatoes in the same oil and once that begins to brown add the cauliflower back into the pot along with the spices, onion, green peas, and tomato paste. Add a small amount of water if needed.

3

Cook until onions are golden and all vegetables are cooked through, about 10-15 minutes.

Adapted from Easy Food Smith

Ingredients

Ingredients
 400 g cauliflower, broken into florets
 400 g potatoes, diced into 1" pieces
 200 g green peas
 1 onion, diced
 4 tbsp oil
 2 garlic cloves, diced
 1 tsp ginger
 ½ tsp each: cumin, mustard, fennel, chili powder, tumeric, garam masala
 4 tbsp tomato paste
 1 tsp coriander
 salt and pepper, to taste

Directions

Directions
1

In a heavy bottom pan, heat oil and fry the cauliflower till it turns golden then remove and set aside.

2

Fry potatoes in the same oil and once that begins to brown add the cauliflower back into the pot along with the spices, onion, green peas, and tomato paste. Add a small amount of water if needed.

3

Cook until onions are golden and all vegetables are cooked through, about 10-15 minutes.

Aloo Matar Gobi

Leave a Reply

Your email address will not be published.