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A classic North Indian comfort food! Tender potatoes, cauliflower, and sweet green peas are cooked in a savory blend of onions, tomatoes, and aromatic spices. This simple, one-pan dish is perfect for a weeknight meal with roti or rice.
For 4 servings
Prepare Vegetables (15 mins)
Sauté Aromatics (Tadka) (7-8 mins)
Cook the Masala (7-8 mins)
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A classic North Indian comfort food! Tender potatoes, cauliflower, and sweet green peas are cooked in a savory blend of onions, tomatoes, and aromatic spices. This simple, one-pan dish is perfect for a weeknight meal with roti or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 236.18 calories per serving with 6.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Vegetables (15-20 mins)
Finish and Garnish (2 mins)
For a richer, semi-dry curry, add 2-3 tablespoons of cashew paste or fresh cream (malai) in the last 5 minutes of cooking.
Increase the amount of onion and tomatoes slightly. Add a pinch of asafoetida (hing) with the cumin seeds and finish with a teaspoon of crushed kasuri methi (dried fenugreek leaves).
You can add other vegetables like carrots or bell peppers along with the potatoes and cauliflower for extra nutrition and color.
Add 100g of cubed paneer in the last 5 minutes of cooking for a protein boost. Lightly pan-fry the paneer cubes before adding for better texture.
Cauliflower, potatoes, and peas are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is rich in Vitamin C from cauliflower and tomatoes, which is a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory and antioxidant properties, which can help reduce inflammation in the body.
Aloo Gobi Matar provides a range of essential nutrients, including Vitamin K, potassium, and folate, which are vital for bone health, blood pressure regulation, and cell growth.
Yes, it is a very healthy dish. It's packed with vegetables like cauliflower (rich in vitamins C and K), potatoes (a good source of potassium), and peas (high in fiber and protein). The spices used, like turmeric, have anti-inflammatory properties. It's a balanced and nutritious vegetarian meal.
One serving (approximately 1 cup or 270g) of this Aloo Gobi Matar contains around 240-260 calories, depending on the amount of oil used. It's a relatively low-calorie main dish.
To prevent mushy cauliflower, avoid over-stirring, especially once it starts to get tender. Also, cook on low heat with a tight lid (dum style) and avoid adding extra water. Ensuring your florets are not too small also helps them retain their shape.
Yes. Sauté the aromatics and masala on 'Sauté' mode. Then, add the vegetables, salt, and 2-3 tablespoons of water. Pressure cook on high for 2-3 minutes, followed by a quick release. Stir in garam masala and coriander at the end.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, sprinkling a little water if needed, or in the microwave until hot.