Description
Aloo Gobi Matar is a vibrant and flavorful Indian vegetarian curry featuring tender potatoes, cauliflower florets, and sweet peas simmered in a spiced tomato-based sauce infused with garam masala, turmeric, and cayenne pepper. This comforting dish balances warm spices with fresh herbs and makes a perfect accompaniment to steamed rice or roti for a wholesome meal.
Ingredients
Vegetables & Herbs
- 1 large shallot, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 1 red chilli pepper, finely chopped
- 1 small cauliflower head, cut into bite-size florets
- 2 large potatoes, peeled and cubed
- 200 g (7 oz) frozen or fresh peas
- 2 tablespoons fresh coriander, finely chopped
Spices & Seasonings
- 1 tablespoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
Liquids & Other
- 1 tablespoon vegetable oil
- 1 x 400 g (14 oz) can crushed tomatoes
- 600 ml (2.5 cups) vegetable stock
Instructions
- Sauté Shallots: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the diced shallot and cook for 2-3 minutes until slightly softened but not browned.
- Add Aromatics: Stir in the chopped garlic, fresh ginger, and finely chopped red chilli pepper. Cook for an additional minute until the mixture becomes fragrant.
- Incorporate Spices: Add garam masala, turmeric, and cayenne pepper to the pot. Stir continuously and cook for about one minute to allow the spices to release their aroma.
- Add Vegetables and Liquids: Pour in the crushed tomatoes, peas, cauliflower florets, cubed potatoes, and vegetable stock. Stir well to combine all ingredients and bring the mixture to a boil.
- Simmer the Curry: Reduce the heat to low and cover the pot partially. Allow the curry to simmer gently for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Finish and Season: Remove from heat, stir in the fresh chopped coriander and season the curry to taste with salt and pepper if desired.
- Serve: Serve hot with steamed rice or roti to complete the meal.
Notes
- For extra heat, increase the amount of red chilli or cayenne pepper to taste.
- You can substitute cauliflower with other vegetables such as broccoli if preferred.
- This curry tastes even better the next day after flavors have melded, making it ideal for meal prep.
- Use fresh peas when in season for better texture, but frozen peas work well too.
- Adjust the vegetable stock quantity to achieve your desired curry consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
