Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins
Aloo Gobi Matar (आलू गोबी मट्टर ), is an easy fix side dish, made with potatoes, cauliflower and green peas and is suitable for rotis/phulkas or rice. My family loves any version of boiled potatoes rather than the deeply roasted versions. So, I prefer to make this low cal version. With cauliflower available throughout the year in the part of the world where I live, I grab these cruciferous vegetables once in two weeks and experiment with it. While peas are my LO’s favorite and stocked always, I make this dish often for rotis/phulkas. Try this Aloo Gobi Matar and let me know your thoughts.
Ingredients
Adjust Servings
- Main Ingredients
- Tempering
Instructions
- Peel the skin of potatoes and chop them into cubes. Clean the cauliflower to small florets and immerse them in saltwater to remove dirt.
- I used frozen green peas, so I thawed them in the microwave for a minute. Slice onion and green chili to lengthwise.
- Heat a pan and add oil. Once hot, add fennel seeds followed by a cinnamon stick. Once it splutters, add onion and green chili. Saute till they are pinkish. Add ginger-garlic paste and fry till the raw smell goes off. Now add all the spice powders one by one.
- Drain gobi from water and add them to the pan along with cubed potatoes. Sprinkle water and cook for 7 – 8 mins with a lid covered. Open and check the curry. It will be almost cooked. Now add thawed peas and mix thoroughly along with required salt, keeping the stove’s flame in medium.
- Generously sprinkle coriander leaves and serve hot with any rice /phulka.
Notes
- In case, you do not have amchur powder, replace it with lemon juice at the end.
- The variety of potato I used here gets done very quickly. If the variety of potato and green peas you use takes a long cooking time, pressure cooks them previously and follow the same procedure.