Homestyle Aloo Gobi Matar
Homestyle Aloo Gobi Matar
Aloo matar gobi is a blend of potatoes (aloo), cauliflower (gobi) and green peas (matar) in an onion-tomato based curry. This is a simple, wholesome North Indian curry is perfect when served with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). It can be served with naan or rotis as well.
This aloo matar gobi recipe makes for a quick and easy meal on those days when you can't be bothered spending hours in the kitchen. It cooks up quickly and includes plenty of healthy vegetables along with traditional Indian spices such as red chili powder, turmeric, ginger and coriander. It can be served with naan or rotis as well.
Method
1. Half cook the cauliflower and potatoes before adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.
2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on low flame only.
3. Add salt towards the end when the dish is almost done.
Drain on a tissue paper and set aside.
In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes or till onion is translucent.
Add the ginger-garlic paste.
Cook for another 2 minutes or till the raw smell of ginger and garlic goes away.
Add the chopped tomatoes.
Cook for 2 minutes till tomatoes are little soft.
Once the tomatoes are little soft, add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and let the masala cook for 2-3 minutes.
Now add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
Add some garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook for additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.
Garnish with some more coriander leaves.
* Add lots of coriander leaves to your aloo gobi, it adds a lot to the flavor.
* You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. But deep frying = more calories so it’s not the way I make aloo-gobhi at home regularly.
* You can cook the dish with ghee (clarified butter) or even butter.
* Adjust spice levels to taste.
* You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.
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