Aloo Gobi Matar Curry
The recipe Aloo Gobi Matar Curry is ready in about 45 minutes and is definitely a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Indian food. One serving contains 267 calories, 9g of protein, and 9g of fat. This recipe serves 2. For $2.23 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 89 foodies and cooks. This recipe from Spice Up the Curry requires potato, garam masala, cauliflower, and salt. Overall, this recipe earns an outstanding spoonacular score of 94%. Try aloo gobi matar , how to make aloo gobi matar curry, aloo matar curry , how to make aloo matar | aloo matar gravy, and aloo gobi curry, how to make punjabi aloo gobi | dhaba style for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
Aamchur powder (Dried mango powder) – ¼ teaspoon
Bay leaf – 1
Cauliflower – 2 cups, separated into small florets
Cilantro – few springs, chopped for garnishing
Cinnamon stick – ½ inch piece
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Cumin seeds – 1 teaspoon
Garam masala – ½ teaspoon
Garlic – 1 clove
Ginger – ½ inch piece
Green chilies – 2 small
Green Peas – ½ cup
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon
Oil – 1 tablespoon
Onion – 1 medium (1 cup), roughly chopped
Potato – 1 cup, cubed (should be same size of cauliflower florets)
Red chili powder – 1 teaspoon
Salt – to taste
Tomato – 2 medium (1 ½ cups), roughly chopped
Turmeric powder – ¼ teaspoon
Water – 1 ½ cups, adjust as per your liking gravy consistency
Equipment:
frying pan
stove
Cooking instruction summary:
First make paste. Prepare ingredients (onion, tomato, ginger, garlic, green chilies) for paste.Make smooth paste using grinder.Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.Then add bay leaf and cinnamon stick. Saut for 30 seconds and you will get nice aroma from spices.Add onion-tomato paste and mix.Cook till all the water evaporates and oil starts to leave from the sides. Meanwhile prepare gobi, aloo and matar for this curry.Then add turmeric powder, red chili powder, cumin powder, coriander powder and salt.Mix well and saut for a minute.Then add 1 cups of water and mix.Add cauliflower florets, potatoes and peas.Mix well. Cover the pan.Cook till potatoes and cauliflower get cooked. It should not be mushy. It should be just cooked through and still holding their shape. keep stirring in between and add more water if needed.Then add garam masala, aamchur powder and kasoori methi.Mix well and cook for 1-2 minute. Or cook till you get desire gravy consistency.Switch off the stove and finally garnish it with chopped cilantro.
Step by step:
1. First make paste. Prepare ingredients (onion, tomato, ginger, garlic, green chilies) for paste.Make smooth paste using grinder.
2. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.Then add bay leaf and cinnamon stick. Saut for 30 seconds and you will get nice aroma from spices.
3. Add onion-tomato paste and mix.Cook till all the water evaporates and oil starts to leave from the sides. Meanwhile prepare gobi, aloo and matar for this curry.Then add turmeric powder, red chili powder, cumin powder, coriander powder and salt.
4. Mix well and saut for a minute.Then add 1 cups of water and mix.
5. Add cauliflower florets, potatoes and peas.
6. Mix well. Cover the pan.Cook till potatoes and cauliflower get cooked. It should not be mushy. It should be just cooked through and still holding their shape. keep stirring in between and add more water if needed.Then add garam masala, aamchur powder and kasoori methi.
7. Mix well and cook for 1-2 minute. Or cook till you get desire gravy consistency.Switch off the stove and finally garnish it with chopped cilantro.
Nutrition Information:
covered percent of daily need
