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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
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Ready In35 Mins
Aloo Gobi Matar | How to make Aloo Gobi Matar dry recipe | Potato Cauliflower Peas Dry Sabzi with detailed photo and video recipe.
Aloo Gobi Matar Ki Sabzi Recipe is lightly spiced delicious dry curry made of potatoes, cauliflower and green peas mixed with spices. This hearty and flavor-packed cauliflower and potato dish (Aloo Gobi) is one of the most beloved and widely eaten vegetarian side dishes in every part of India.
This is a wholesome dish that is perfect when served with hot Chapatis, puris, or dal rice for lunch or dinner. This dish is truly a delight to have with some rotis or naan or even steamed rice. This sabzi is great also for kids lunch boxes with plain parathas since potatoes, cauliflower and green peas is a good combination.
Aloo Gobhi Matar Ki Sabzi Recipe is very simple to make and requires very basic ingredients. It is super easy and hardly takes 20 minutes to get ready. Â This delicious gobi masala can be made in a jiffy and is a sure shot hit at any place.
Aloo Matar Gobi is a simple, homely sabzi. Aloo Gobi Matar is a very comforting meal when served with served with Phulkas as well as Parathas. With three main vegetables, this curry can be made gravy style or stir-fry style. Here I have made a dry version, which was very delicious with ghee smeared phulkas.
This Aloo Gobi masala is a simple recipe and no yogurt, cream, or coconut is used here. For a variation, cottage cheese can be added. You can even skip potatoes for a plain gobi masala. Let’s learn to make Aloo Gobi Sabji step by step.
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Based on 4 Review(s)Ingredients
Directions
Aloo Gobi masala is a simple recipe. No yogurt, cream, or coconut is used in this. For a variation, cottage cheese can be added. You can even skip potatoes for a plain gobi masala. Let's learn to make Aloo Gobi Sabzi step by step.
Firstly, rinse and chop all the veggies like cauliflower and potatoes. Keep the cauliflower florets in salted water for 15-20 minutes. This is to remove any insects from it, if any. Then drain the florets and keep aside. Also finely chop onion and tomato. Slit the green chilies.
In a pan or kadai heat 1 tablespoon oil. Add the cauliflower florets and roast them. Fry on low flame for about 7-10 mins stirring them occasionally until they crisp up. Remove them from the pan. Roasting cauliflower enhances the taste of the curry.
In the same pan add 2 tbsp of oil. Add cumin seeds followed by hing. When they sizzle, add the bay leaves and slit green chilies.
Now its time to add the ginger garlic paste. Sauté for couple of minutes. Then add the finely chopped onions. Continue stirring until it turns golden brown.
Add 1/4 tsp of turmeric powder and potato cubes. Mix them thoroughly. Roast the potatoes well in medium low flame.
Add roasted cauliflower and green peas. Mix well.
Now its time to add the finely chopped tomatoes. Mix well until well combined. Cover with lid and cook in medium low flame for 8-10 mintues.
Add red chilli powder, coriander powder, pinch of turmeric powder and cumin powder. Gently mix the veggies without mashing them.
Add ghee and mix them again. Cover and again cook for another 5 minutes in low flame for the flavors to set in.
Check for salt and add if required. Crush Kasuri Methi with your palms and sprinkle them over the sabzi.
Finally add 1/2 tsp sabzi / garam masala and mix well. Cover with lid and cook for 2-3 minutes. Garnish with coriander leaves. Remove from heat. Aloo Gobi Matar is ready to be served. Serve hot with roti, phulka or any Indian bread and plain rice along with dal.
Conclusion
Tips: Make sure to chop both the potatoes and florets in similar size so it cooks evenly. Do soak the cauliflower florets in salt water to remove worms if any.
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