Aloo Gobi Matar
Aloo Gobi Matar starts with a spicy chile purée and ends with a soft, tender vegetable curry. Make this iconic Indian dish in 30 minutes!
- Prep time
- 10 min
- Cook time
- 24 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups white potatoes (peeled and chopped)
- 2 cups cauliflower (cut into florets)
- 1 cup green peas (fresh or frozen)
- 1 teaspoon dried fenugreek leaves
- 1 cup red onion (rough chopped)
- 3 roma tomatoes (rough chopped)
- 1 inch fresh ginger (peeled (or 1 tbsp ginger paste))
- 4 cloves garlic
- 2 Serrano chiles (rough chopped)
- 2 tablespoon ghee or vegetable oil
- 2 small Indian bay leaf
- 1/2 teaspoon cumin seeds
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder ((or cayenne powder))
- 1/2 teaspoon garam masala
Instructions
- 1
In a food processor or blender, pulse the the onion, tomatoes, ginger, garlic and chili until almost pureed (I prefer a little texture). Pour into sieve over bowl, and using spoon or spatula, press to extract excess water. Discard water and set aside.
- 2
Heat oil in a Dutch oven or deep skillet with lid. Fry the cumin seeds with bay leaves for 1 minute. Pour in pureed vegetables, salt, turmeric, chili powder, garam masala and ground coriander. Stir and cook on low for 8 minutes.
- 3
Add the potatoes, cauliflower and 3 cups of water, stir to combine. Bring to a boil and cover. Turn heat to low and simmer 15 minutes, until vegetables are fork tender.
- 4
Remove from heat, add frozen peas and fenugreek leaves. Stir and season to taste if salt needed.
- 5
Serve as a side dish with or over rice as a main dish.