Description
Aloo Gobi Matar is a comforting and vibrant North Indian curry featuring tender potatoes, cauliflower florets, and peas simmered in a fragrant tomato-based sauce spiced with garam masala, turmeric, and cayenne. Perfect served with steamed rice or warm roti, this hearty vegetarian dish is both flavorful and easy to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 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
Spices and Seasonings
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
Liquids and Herbs
- 1 tablespoon vegetable oil
- 1 x 400 g (14 oz) can crushed tomatoes
- 600 ml (2.5 cups) vegetable stock
- 2 tablespoons fresh coriander, finely chopped
Instructions
- Heat the oil and sauté shallots: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the diced shallot and sauté for 2-3 minutes until they soften and become translucent.
- Add garlic, ginger, and chili: Stir in the finely chopped garlic, fresh ginger, and red chilli pepper. Cook for another minute until fragrant, ensuring the spices release their aromas.
- Add spices and tomatoes: Mix in the garam masala, turmeric, and cayenne pepper, cooking for one more minute while stirring to evenly toast the spices. Then pour in the crushed tomatoes.
- Add vegetables and stock: Add the peas, cauliflower florets, cubed potatoes, and vegetable stock to the pot. 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. Let the curry simmer gently for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Finish and serve: Stir in the fresh coriander and season the curry with salt and pepper to taste. Serve hot alongside steamed rice or roti for a wholesome meal.
Notes
- Use fresh or frozen peas depending on availability; frozen peas work well and add sweetness.
- Adjust cayenne pepper according to your preferred spice level.
- For a richer flavor, replace vegetable stock with homemade or a light vegetable broth.
- This dish can be made vegan and gluten-free as is.
- Leftover curry stores well in the refrigerator for up to 3 days and tastes great when reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Aloo Gobi Matar, Potato Cauliflower Pea Curry, Indian Vegetarian Curry, Comfort Food, Spiced Vegetable Curry
