Aloo Gobi Matar Veg Recipes Of India You Must Try Today

Aloo Gobi Matar is a classic Indian vegetarian dish that beautifully combines the earthy flavors of potatoes (aloo), cauliflower (gobi), and peas (matar) with a vibrant blend of spices. This wholesome and comforting recipe is a staple in Indian households and is loved for its simplicity, nutritional benefits, and the rich aroma that fills your kitchen while cooking.

Whether you are a seasoned cook or a beginner, preparing aloo gobi matar at home is straightforward and rewarding. The dish pairs perfectly with roti, naan, or steamed rice, making it an ideal choice for any meal.

In this blog post, I’ll walk you through a detailed recipe for making authentic aloo gobi matar, share tips to elevate the dish, and suggest exciting variations to suit your taste. If you enjoy exploring Indian cuisine, don’t miss our Bok Choy Indian Recipe or the hearty Bread And Gravy Recipe for more culinary inspiration.

Why You’ll Love This Recipe

This aloo gobi matar recipe is a perfect balance of flavors and textures, making it a favorite for vegetarians and meat-eaters alike. The potatoes add a comforting, starchy base, while the cauliflower provides a tender yet slightly crunchy bite.

Sweet peas introduce a pop of color and subtle sweetness to the dish.

Beyond taste, this recipe is incredibly nutritious, packed with fiber, vitamins, and minerals. It’s also highly customizable, allowing you to adjust the spice levels or add your favorite ingredients.

Best of all, it’s a one-pot meal that’s budget-friendly and quick to prepare, ideal for busy weeknights or casual gatherings.

Ingredients

• 3 medium potatoes (aloo), peeled and cubed
• 1 medium cauliflower (gobi), cut into small florets
• 1 cup green peas (matar), fresh or frozen
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish
• 1/2 cup water or as needed

Equipment

• Large deep skillet or wok
• Sharp knife and cutting board
• Measuring spoons
• Spatula or wooden spoon
• Mixing bowls
• Lid for the skillet

Instructions

1. Prepare the vegetables: Peel and cube the potatoes, chop the cauliflower into bite-sized florets, and if using fresh peas, shell them. Set aside.
2. Heat oil and temper spices: Place the skillet over medium heat and add the vegetable oil. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Sauté onions and aromatics: Add the finely chopped onions and cook until golden brown, about 6-8 minutes. Stir occasionally to prevent burning.
4. Add ginger-garlic paste and green chilies: Stir in the ginger-garlic paste and chopped green chilies, cooking for another 1-2 minutes until the raw smell disappears.
5. Cook tomatoes and spices: Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala, about 5-7 minutes.
6. Add potatoes and cauliflower: Toss in the cubed potatoes and cauliflower florets. Mix well to coat the vegetables with the spice mixture.
7. Add peas and water: Stir in the green peas and pour in about 1/2 cup of water to help cook the vegetables. Cover the skillet with a lid and let it simmer on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
8. Check for doneness: After 20 minutes, check if the potatoes and cauliflower are tender by piercing with a fork. If not, cook for a few more minutes.
9. Add garam masala and finish: Sprinkle the garam masala over the cooked vegetables and stir gently. Cook for another 2 minutes to blend the flavors.
10. Garnish and serve: Turn off the heat and garnish with freshly chopped cilantro. Serve hot with roti, naan, or steamed rice.

Tips & Variations

For best results, use fresh, firm potatoes and cauliflower to avoid mushy texture.

If you prefer a little tanginess, add a teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice at the end.

To make this dish vegan, use vegetable oil instead of ghee.

For a richer flavor, add a splash of cream or coconut milk towards the end of cooking.

Nutrition Facts

Serving Suggestions

Aloo Gobi Matar is wonderfully versatile. Serve it alongside warm, buttery naan or your favorite roti for a traditional Indian meal.

It also pairs perfectly with steamed basmati rice or jeera rice (cumin rice) for a wholesome dining experience.

For a complete meal, consider pairing this dish with a cooling cucumber raita or a fresh salad. If you’re interested in exploring more Indian vegetarian delights, check out our Bok Choy Indian Recipe or try the hearty flavors of our Bread And Gravy Recipe.

Conclusion

Aloo Gobi Matar is a timeless Indian vegetable medley that captures the essence of home-cooked comfort food. Its vibrant spices and wholesome ingredients make it a nutritious and satisfying choice for any meal.

This recipe is not only easy to prepare but also adaptable to your taste preferences, whether you like it mild or spicy.

By mastering this dish, you’ll have a reliable go-to recipe that can be enjoyed year-round, either as a main dish or a side. Don’t hesitate to experiment with variations and pair it with other dishes from our collection to elevate your culinary repertoire.

Happy cooking!

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