Aloo Gobi Mattar Cauliflower Pea and Potato Curry
Dive into the comforting flavors of Aloo Gobi Mattar, a classic Indian cauliflower, pea, and potato curry that brings together wholesome vegetables and vibrant spices. This hearty, plant-based dish features tender potato cubes, perfectly cooked cauliflower florets, and sweet pops of green peas simmered in a fragrant tomato-onion gravy infused with ginger, garlic, and warming spices like cumin, turmeric, and garam masala. Quick to prepare in under an hour, this curry is not only flavorful but also naturally vegan and gluten-free, making it a versatile addition to any dinner table. Serve it with fluffy steamed rice or freshly made naan for a satisfying meal that’s bursting with aromatic goodness. Perfect for weeknight dinners or meal prep, Aloo Gobi Mattar is the ultimate comfort food with a spicy kick!
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Recipe Information
Ingredients
- 3 medium (peeled and diced into 1-inch cubes) Potatoes
- 1 medium head (cut into bite-sized florets) Cauliflower
- 1 cup (fresh or frozen) Green peas
- 3 tablespoons Oil
- 1 large (finely chopped) Onion
- 4 cloves (minced) Garlic
- 1 inch piece (grated) Ginger
- 3 medium (chopped or blended into a puree) Tomatoes
- 1 (finely chopped, optional) Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 1 cup Water
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Heat oil in a large skillet or pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add finely chopped onions and sauté for 3-4 minutes until translucent.
Stir in minced garlic, grated ginger, and green chili (if using). Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes or tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
Add the diced potatoes and cauliflower florets. Stir well to coat the vegetables with the spices.
Pour in 1 cup of water, cover the pan, and let it cook for 15-20 minutes on low-medium heat, stirring occasionally, until the potatoes and cauliflower are tender.
Add the green peas and garam masala. Mix well and cook for another 5 minutes.
Adjust salt and spice levels if needed. Garnish with freshly chopped cilantro.
Serve hot with steamed rice or Indian flatbreads like naan or roti.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1613 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
