Imagine a burst of vibrant colors, aromatic spices, and wholesome vegetables dancing together in a single pan - that's the culinary magic of Aloo Gobhi Matar! This classic Indian vegetarian dish is not just a recipe; it's a celebration of flavors that will transport your taste buds straight to the heart of India. Perfect for busy weeknights or special family gatherings, this simple yet incredibly delicious dish proves that vegetarian cooking can be both exciting and deeply satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium potatoes, cubed
- 1 medium cauliflower, cut into florets
- 1 cup green peas
- 1 onion, chopped
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash and prepare all vegetables: Peel and cube potatoes into 1-inch pieces, cut cauliflower into medium-sized florets, and ensure green peas are clean.
- Heat oil in a large heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter and turn golden brown, releasing their aromatic fragrance.
- Add chopped onions and slit green chilies. Sauté until onions become translucent and slightly golden, approximately 3-4 minutes.
- Add turmeric powder, coriander powder, and salt. Stir quickly to prevent spices from burning and coat the onions evenly.
- Add cubed potatoes and stir well. Cover and cook for 5-6 minutes, stirring occasionally to prevent sticking.
- Add cauliflower florets and green peas. Mix gently to ensure even coating with spices.
- Cover the pan and cook on low-medium heat for 15-20 minutes, stirring intermittently to ensure even cooking and prevent burning.
- Check vegetables for doneness - potatoes and cauliflower should be tender but not mushy. Adjust salt if needed.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot with roti, naan, or steamed rice.
Tips
- Cut vegetables uniformly to ensure even cooking and consistent texture.
- Use a heavy-bottomed pan or kadai to prevent burning and distribute heat evenly.
- Cook on low-medium heat to allow vegetables to become tender without turning mushy.
- Fresh spices are key - try to use freshly ground cumin and coriander for maximum flavor.
- Don't rush the cooking process; letting the vegetables cook slowly helps develop deeper flavors.
- For extra richness, you can add a dollop of ghee just before serving.
- If you prefer a slightly crispy texture, you can lightly roast the potatoes and cauliflower before adding to the pan.
- Fresh coriander leaves are not just a garnish - they add a bright, fresh flavor that elevates the entire dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
