Best 2 Indian Potatoes Peas And Cauliflower Recipes

Feast your taste buds on a delightful culinary journey with our tantalizing trio of Indian-inspired vegetable dishes: Aloo Matar (Potatoes and Peas), Gobi Matar (Cauliflower and Peas), and Aloo Gobi Matar (Potatoes, Peas, and Cauliflower). These vibrant and flavorful recipes are not only easy to make but also offer a symphony of textures and a delightful blend of spices.

Embark on a culinary adventure as we explore the vibrant flavors of Aloo Matar, a classic Indian dish showcasing the perfect harmony between tender potatoes, plump peas, aromatic spices, and tangy tomatoes. Next, let's delve into the realm of Gobi Matar, where succulent cauliflower florets take center stage, enveloped in a symphony of spices and peas. And finally, indulge in the delightful union of Aloo Gobi Matar, a flavorful extravaganza that brings together the best of both worlds – tender potatoes, crisp cauliflower, and vibrant peas, all harmoniously blended with aromatic Indian spices.

So, whether you're a seasoned home cook or just starting your culinary exploration, these recipes will guide you through each step, ensuring you create ресторан-worthy dishes that will impress your family and friends. Dive in, embrace the vibrant flavors of India, and let your taste buds embark on an unforgettable journey.

Here are our top 2 tried and tested recipes!

INDIAN POTATOES, PEAS AND CAULIFLOWER

Indian Potatoes, Peas and Cauliflower image

Provided by Prem K. Singh

Categories Potato Side Sauté Vegetarian Quick & Easy Cauliflower Fall Healthy Vegan Potluck Bon Appétit Massachusetts

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Steps:

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS image

Categories Apple

Number Of Ingredients 16

Ingredients

2 tablespoons curry powder (sweet or mild)
1 ½ teaspoons garam masala (see note above)
¼ cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 ½ serrano chiles , ribs, seeds, and flesh minced
1 tablespoon tomato paste
½ medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 (14.5-ounce) can diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 ¼ cups water
1(15 ounce) can chickpeas , drained and rinsed
Salt
8 ounces frozen peas (about 1 1/2 cups)
¼ cup heavy cream or coconut milk

Steps:

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

Tips:

Fresh Ingredients: Use fresh vegetables for the best flavor and texture. Look for vibrant green peas, firm potatoes, and cauliflower florets with tightly closed heads.
Seasoning: Don't be afraid to adjust the seasonings to your taste. Add more cumin, coriander, or turmeric for a more flavorful dish. You can also add a pinch of red chili powder for a bit of heat.
Cook in Batches: If you're cooking for a large group, cook the vegetables in batches to prevent overcrowding the pan. This will ensure that they cook evenly and don't become mushy.
Serve with Rice or Bread: This dish is traditionally served with rice or bread. However, you can also enjoy it as a side dish with grilled chicken or fish.
Store Leftovers: Leftover potato, pea, and cauliflower curry can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Conclusion:

This Indian potato, pea, and cauliflower curry is a simple yet flavorful dish that's perfect for a weeknight meal. With its vibrant colors and delicious aromas, this curry is sure to be a hit with the whole family. So next time you're looking for a quick and easy vegetarian dish, give this recipe a try. You won't be disappointed!