Best 3 Aloo Gobi Mattar Recipes
**Aloo Gobi Mattar: A Flavorful Trio of Potatoes, Cauliflower, and Peas**
Dive into the vibrant world of Indian cuisine with Aloo Gobi Mattar, a classic vegetarian dish that tantalizes taste buds with its harmonious blend of flavors and textures. This delectable combination of tender potatoes, crisp cauliflower florets, and plump green peas is a symphony of flavors, bound together by a rich and aromatic sauce. Embark on a culinary journey as we explore the depths of this beloved dish, uncovering its origins, variations, and the secrets to creating an unforgettable Aloo Gobi Mattar experience.
Beyond the classic Aloo Gobi Mattar, this article presents a treasure trove of culinary delights, each with its own unique twist on this beloved dish. Discover the vibrant Aloo Gobi Mutter Pulao, where fragrant rice joins the flavorful trio, creating a hearty and comforting one-pot meal. For those seeking a healthier alternative, the Aloo Gobi Mattar Dry Sabzi offers a delightful balance of spices and textures without compromising on taste. And for a quick and easy weeknight dinner, the Aloo Gobi Matar Sabzi shines as a flavorful and satisfying option.
**Keywords:** Aloo Gobi Mattar, Indian cuisine, vegetarian, potatoes, cauliflower, peas, spices, flavors, textures, variations, pulao, dry sabzi, weeknight dinner
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.
Provided by Whats Cooking
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
- Add all remaining spices, including salt. Stir well.
- Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
- Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
- Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
- Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
- Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Steps:
- 1. 1 Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently. 2. 2 Add all remaining spices, including salt. Stir well. 3. 3 Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently. 4. 4 Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes. 5. 5 Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point. 6. 6 Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes. 7. 7 Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.
ALOO GOBI MATTAR
Steps:
- Heat oil over high heat in large wok or depp nonstick pan. Add onions and cumin seed and cook until onion is translucent. Add ginger, garlic and chili pepper stirring frequently 2 mins. Add all remaining spices including salt and stir well. Immediately add potatoes and stir until coated in old and spices. Turn heat down to med and saute for 3 to 5 mins stirring frequently. Add stock and put lid on pan lowering heat from med to med-low and simmer for 15 mins. Add cauliflower, grated ginger and lemon juice. Replace lid, set heat to low and let simmer for 10 mins. Add more stock or water if ingredients stick to the bottom of the pan. Add frozen peas and stir. cover and simmer for 10 more mins. Turn heat off and add cilantro mixing thoroughly. Allow to rest 10 mins and sale to taste.
Tips:
- To save time, use pre-cut vegetables or frozen vegetable mixes.
- Adjust the amount of chili powder and garam masala to your taste.
- For a vegan version of the dish, omit the yogurt.
- Serve aloo gobi matar with rice, roti, or naan.
- Garnish the dish with cilantro or chopped green chili peppers.
Conclusion:
Aloo gobi matar is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover vegetables and it is also a good source of protein and fiber. This dish is sure to please everyone at the table. So next time you are looking for a quick and easy recipe, give aloo gobi matar a try.
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