Forktionary

Aloo Gobi Mattar Recipe

Experience the vibrant flavors of India with this delicious Aloo Gobi Mattar recipe! A simple yet satisfying adaptation of a classic, this dish features tender potatoes, cauliflower, and peas simmered in a fragrant blend of spices. Perfect for a weeknight meal or a special occasion, this recipe is easily customizable to your spice preference and dietary needs. Enjoy the rich, creamy texture and aromatic spices that will transport your taste buds to India!

Prep Time 20 mins
Cook Time 70 mins
Calories 233.3 kcal
Protein 13g
Rating 3.5 (2 Reviews)
Aloo Gobi Mattar 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aloo Gobi Mattar

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1-2 green chilies, finely chopped
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon coriander powder
  • salt to taste
  • not specified in recipe instructions
  • not specified in recipe instructions
  • 1/2 teaspoon cumin powder
  • 2 medium potatoes, cubed
  • 1 cup vegetable stock (plus more if needed)
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon lemon juice
  • 1 cup frozen peas
  • 1/2 cup fresh cilantro, chopped (plus more for garnish)
  • 1 tablespoon butter
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1/4 cup water (if needed)

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How to Make Aloo Gobi Mattar

  1. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large wok, karahi, or deep nonstick pan over high heat.
  2. Add 1 medium onion (chopped) and 1 teaspoon cumin seeds. Cook until the onion is translucent, about 5 minutes.
  3. Add 2 cloves garlic (minced), 1 tablespoon ginger paste (or 1 inch fresh ginger, grated), and 1-2 green chilies (finely chopped, optional).
  4. Sauté for 2 minutes, stirring frequently.
  5. Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon cumin powder, 1/4 teaspoon red chili powder (adjust to taste), and salt to taste. Stir well.
  6. Immediately add 2 medium potatoes (cubed) and stir until coated in oil and spices.
  7. Turn heat down to medium and sauté for 3-5 minutes, stirring frequently.
  8. Add 1 cup vegetable stock, cover the pan, lower the heat to medium-low, and simmer for about 15 minutes.
  9. Add 1 medium head cauliflower (cut into florets), and 1 tablespoon lemon juice.
  10. Stir well, cover, and simmer for another 10 minutes. If the ingredients are sticking, add a little more stock or 1/4 cup of water.
  11. Add 1 cup frozen peas to the pan and stir.
  12. Cover and simmer for 10 minutes.
  13. Turn off the heat. Stir in 1/2 cup fresh cilantro (chopped).
  14. Cover and let rest for 10 minutes before adjusting salt to taste.
  15. Garnish with the remaining fresh cilantro and serve hot with rice or naan.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

32g

Fat

6g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Side Dishes Potatoes Vegetables Asian Indian Stove Top Cauliflower Equipment 4 Hours Or Less