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aloo gobi matar
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5 from 2 votes

Aloo Gobi and Matar Curry

This is an everyday aloo mater recipe, add few cashew halves and 2 tablespoons of cream for a richer version.
Course Main Course
Cuisine Indian, Pakistani, Punjabi
Keyword aloo gobi matar recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 171kcal

Ingredients

  • 2 cup cauliflower florets a medium cauliflower of 500 grams makes 2 cups

For gravy

  • ¼ cup oil
  • ½ tablespoon minced garlic
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds optional
  • ¼ teaspoon fenugreek seeds
  • 2 medium onions finely chopped
  • ½ tablespoon ginger paste
  • ¾ tablespoon green chilli paste
  • ½ tablespoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon sugar optional
  • 3 medium tomatoes pureed
  • 1 teaspoon dried fenugreek leaves crushed between palms
  • ¾ cup green peas frozen, canned or boiled.
  • 1 large potato cut in chunks
  • 2 tablespoon butter optional

Garnish

  • 2-3 tablespoon coriander leaves
  • 1-2 Green chilli thickly slices
  • ¼ teaspoon allspice powder (garam masala)

Instructions

  • Wash cauliflower floret in a large vessel and drain water in a colander. Set aside.
  • In a pan, fry garlic on a medium-low flame for 10 sec. Then add whole spices (cumin, fenugreek seeds, mustard seeds). Let them pop.
  • Then mix in chopped onions and salt. Fry till onions are soft, around 5 minutes.
  • Now add remaining spices, coriander, and turmeric, green chilli and ginger paste. Fry well so the flavors are released.
  • Add tomatoes, dry fenugreek leaves, and sugar. Cover and simmer for 5 minutes on medium-low flame till tomato softens and the colour darkens.
  • Next, add potatoes and pea, cover and cook for 10 minutes. Add about ½ cup water if gravy is dry to avoid burning, Cook on medium low heat.
  • When the potatoes are half cooked, stir in cauliflower floret. Cook for another 7-10 minutes until cauliflower florets are soft. Add butter and fry on high for 2 minutes until oil release.
  • Garnish with green chillies, coriander and allspice powder.

Nutrition

Serving: 0.5cup | Calories: 171kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 249mg | Potassium: 517mg | Fiber: 4g | Sugar: 6g | Vitamin A: 672IU | Vitamin C: 43mg | Calcium: 43mg | Iron: 1mg