The Flavor Fusion

Aloo Gobhi Matar Recipe

Restaurant Style Aloo Gobhi Matar Recipe

The recipe for Aloo Gobhi Matar Recipe is very popular among many people as it is categorized as nonviolent and delicious vegetarian food, cooked with aromatic spices. The reason Aloo Gobhi Matar Recipe is so popular among so many people is because it can be easily adapted for different meals since it’s tasty. Aloo Gobhi Matar Recipe may either be served on its own as an appetizer or as a side dish with rice or roti. Among the ingredients used are garam masala, turmeric and cumin; each spice has a distinct characteristic. This means that the sauce uses particular spices such as garam masala, cumin and turmeric to extract the natural sweetness from peas and cauliflower alongside earthiness of potatoes. In other words, delicate yet inviting—not overly adorned with details.
Aloo mater gobhi recipe

Ingredients:

  • 2 cups cauliflower florets (gobhi)
  • 2 medium-sized potatoes, peeled and diced (aloo)
  • 1 cup green peas (matar), fresh or frozen
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add minced garlic, grated ginger, and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
  4. Add chopped tomatoes and cook until they become soft and mushy.
  5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
  6. Add diced potatoes, cauliflower florets, and green peas to the pan. Stir well to coat them with the masala.
  7. Cover the pan and let the vegetables cook for about 10-12 minutes on medium-low heat, stirring occasionally, until they are tender but not mushy.
  8. Once the vegetables are cooked, sprinkle garam masala over the dish and give it a final stir.
  9. Garnish with fresh coriander leaves before serving.
  10. Serve hot with roti or rice.
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