Loading...
A classic North Indian dry curry that brings together tender potatoes, cauliflower florets, and sweet green peas in a medley of aromatic spices. This simple, one-pan dish is a weeknight dinner staple, perfect with hot rotis or dal.
For 4 servings
Sauté Aromatics
Build the Masala Base
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A classic North Indian dry curry that brings together tender potatoes, cauliflower florets, and sweet green peas in a medley of aromatic spices. This simple, one-pan dish is a weeknight dinner staple, perfect with hot rotis or dal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 250.97 calories per serving with 7.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Vegetables
Finish and Garnish
For a richer, restaurant-style dish, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of cooking.
Add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala for a tangy flavor profile.
You can also add other vegetables like carrots or bell peppers along with the potatoes for more color and nutrition.
To make it without onion and garlic, skip them and use a larger pinch of asafoetida. You can also use raw banana instead of potato.
Cauliflower, potatoes, and peas are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
This dish is a good source of Vitamin C (from cauliflower and tomatoes), Vitamin K, potassium, and folate, which are essential for immune function, bone health, and overall well-being.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Being plant-based and high in fiber, this dish can contribute to heart health by helping to manage cholesterol levels. Using minimal oil keeps the fat content in check.
One serving of this Aloo Gobi Matar recipe contains approximately 220-250 calories, depending on the amount of oil used and the size of the vegetables. It's a relatively low-calorie main dish.
Yes, Aloo Gobi Matar is a healthy and nutritious dish. It's packed with fiber from cauliflower and peas, vitamins like C and K, and beneficial compounds from spices like turmeric. It is plant-based and can be made with minimal oil.
Vegetables can become mushy if they are overcooked, if too much water was added, or if they were stirred too frequently and aggressively. To avoid this, cook on low heat, use minimal water for steaming, and stir gently only when necessary.
Yes. Sauté the aromatics and masala on 'Sauté' mode. Then add the vegetables and 2-3 tablespoons of water. Pressure cook on high for 2-3 minutes, followed by a quick release. Stir in the finishing spices at the end.
Leftover Aloo Gobi Matar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.