Best 2 Aloo Gobi Mattar Cauliflower Pea And Potato Curry Recipes
**Discover the Culinary Symphony of Aloo Gobi Matar: A Harmonious Blend of Potato, Cauliflower, and Peas in a Fragrant Curry**
Embark on a delightful culinary journey with Aloo Gobi Matar, a classic North Indian dish that beautifully harmonizes the flavors of tender potatoes, crisp cauliflower florets, and vibrant green peas in a fragrant and aromatic curry. This vegetarian delight, also known as Aloo Gobi Mutter, is a comforting and wholesome meal that captures the essence of Indian home cooking. With its vibrant colors, alluring aromas, and captivating taste, Aloo Gobi Matar promises a feast for both the eyes and the palate. This versatile dish can be customized to suit your spice preferences, making it an ideal choice for those seeking a mild or more fiery experience. Whether served with steamed rice, fluffy paratha, or crispy puri, Aloo Gobi Matar guarantees a satisfying and memorable dining experience.
**Recipe Highlights:**
* **Classic Aloo Gobi Matar:** Experience the authentic flavors of this timeless recipe, featuring a blend of spices that bring out the natural goodness of the vegetables.
* **Dhaba-Style Aloo Gobi Matar:** This restaurant-inspired version tantalizes the taste buds with its rich and flavorful gravy, reminiscent of the culinary magic found in traditional Indian dhabas (roadside eateries).
* **Dry Aloo Gobi Matar:** Craving a healthier alternative? This dry version offers a delightful balance of flavors without compromising on taste.
* **Instant Pot Aloo Gobi Matar:** Embrace the convenience of modern cooking with this quick and easy recipe that utilizes the wonders of an Instant Pot, ensuring a hassle-free culinary experience.
* **Vegan Aloo Gobi Matar:** Delight in the goodness of this plant-based rendition, tailored to accommodate vegan dietary preferences without sacrificing any of the delectable flavors.
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.
Tips:
- To save time, use frozen cauliflower and peas.
- If you don't have garam masala, you can substitute a mixture of ground cumin, coriander, and cardamom.
- For a spicier curry, add an extra teaspoon of chili powder or cayenne pepper.
- Serve with rice, naan, or roti.
Conclusion:
Aloo gobi matar is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and packed with flavor. You can easily adjust the level of spice to suit your own taste. With its vibrant colors and tantalizing aromas, this curry is sure to be a hit with your family and friends.
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