aloo gobi matar

Aloo gobi matar is an Indian curry made with potato, cauliflower and peas. It's ready in 20 minutes and our recipe is low in fat.

Aloo Gobi Matar (Potato, Cauliflower And Pea Curry)

potatoes,

cauliflower (450 g)

garlic,

onion,

ginger

tomatoes (450 g), chopped

tbsp tahini

turmeric powder

cumin powder

salt

paprika

cayenne powder

black pepper

peas (140 g)

Aloo Gobi Matar (Potato, Cauliflower and Pea Curry)

Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they&#8217;re soft.

In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.

Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.

Add the frozen peas and cook for 5 minutes more.

Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served  the aloo gobi matar with some rye bread (optional).

Keep it in a sealed container in the fridge for 4 to 5 days.

Could you please tell us how to make this in an Instant Pot pressure cooker?

I adore aloo Gobi. I haven’t had one this good in ages . I can’t believe it is fat free vegan with so much flavor ! Thank you ! 
I want to put five stars but it won’t acceot it

This was really easy and fantastic! Thanks!

The recipe is absolutely delicious and was simple to make. Thank you!

This Aloo Gobi Matar is a lightly spiced curry made in a base of onion and tomatoes with potatoes, cauliflower and green peas.

Aloo Gobi Matar

cumin seeds

tej patta (or 1 medium tej patta)

onions

turmeric powder ((ground turmeric))

red chili powder (or cayenne pepper

½ teaspoon Garam Masala

coriander powder ((ground coriander))

cauliflower florets

potatoes (- peeled and chopped)

green peas (- fresh or frozen)

green chilies (- slit)

water (or add as required)

fenugreek leaves (crushed (kasuri methi))

salt (as required)

tomatoes (or 3 medium-sized tomatoes)

garlic (- medium-sized)

Firstly, rinse and chop all the vegetables.

Keep the cauliflower florets in hot salted water for 15 to 20 minutes. Then, drain the florets and keep aside.

Blend the the onion, tomatoes, ginger and garlic till fine and smooth in a blender with no water or very little water.

Preparation

Heat oil in a pan. Keeping the heat to low fry the cumin seeds with bay leaves first. Fry cumin seeds until they crackle in the hot oil.

Add the chopped onions and fry stirring often till lightly browned. Next add the ground onion-tomato curry paste.

Stir to combine and then add the following ground spice powders, one by one - turmeric powder, red chili powder, coriander powder and garam masala powder.

Fry the curry masala paste on low to medium-low heat until the oil starts to leave the sides of the masala paste. Keep on stirring so that the masala does not stick to the pan. This might take around 7 to 9 minutes.

Now, add the cauliflower florets, potatoes and peas. Then add 3 cups of water and mix thoroughly.

Finally, add the slit green chilies and salt. Let the curry come to a boil. Do check in between when the curry is simmering and the veggies are getting cooked.

Then, cover with a lid and let the curry simmer till the vegetables are fork tender. When the veggies are tender and softened, finally, add the crushed dried fenugreek leaves. Gently stir to mix.

Garnish with coriander leaves and serve Aloo Gobi Matar hot with roti, paratha or steamed rice.

Making aloo gobi matar

Easy vegan Indian recipe, full of flavors and easy to make if you have all of the spices on hand. Potato, cauliflower and pea curry. Great weeknight dinner recipe. Tastes amazing as leftovers too.

onion (small - diced finely)

tbsp ginger garlic paste (how

tomatoes (medium - finely diced)

tsp chili powder (use less if you don't like spice)

coriander powder

tsp garam masala

lime

cilantro

water

potatoes (small - peeled and diced)

½ head of large cauliflower

peas

Salt

Heat up 1-2 tsp of oil in a pan on medium low heat

add 1 tsp of cumin seeds and saute for 30 seconds.  Make sure not to burn the seeds

Add in your diced onion and saute until golden - about 5 minutes

Add 1 TBL of ginger garlic paste and saute for 1 minute (directions on how to make your own in the notes section below, if you don't have a jar of this on hand)

Add 2 medium, diced tomatoes, 1 tsp of chili powder (less if you don't like spice) 1 tsp turmeric powder, 2 tsp coriander powder, 1/4 tsp of hing (if you have it on hand) and a small pinch of salt.

Cover and cook on medium low until tomatoes start to dissolve into a paste (should take about 8-10 minutes)

Add 3 small, peeled and diced potatoes and a half of a large head of cauliflower.

Add about a 1/2 cup of water, and add more later if needed - 1 TBL at a time if it looks like it's burning and drying up.

Cover with a lid and cook until veggies are tender - about 5-8 minutes.

Add 1/2 cup of frozen peas and cook until peas are warmed through - about 1-2 minutes

Turn off heat

Add the juice of 1/2 of a lime or lemon, a handful of chopped fresh cilantro, 1 tsp of garam masala and 1 tsp of ground fenugreek.

Salt to taste, add more if it tastes bland.

Serve over rice, or with roti

https://www.youtube.com/watch?v=xj9lp5Z5NKE

Easy vegan Indian recipe. Here is an easy recipe for aloo gobi matar.  Delicious vegan Indian recipe for potato, pea and cauliflower curry.  How to use your masala dabba.  How to make delicious Indian food at home that tastes better than the restaurants. Healthy, vegetarian and vegan recipe full of vegetables. 

Beginner guide to Indian spices (what to buy) video https://www.youtube.com/watch?v=HcRWDFPDzuA

Printable Aloo gobi recipe https://damntastyvegan.com/blog/vegan-aloo-gobi-matar

Five ingredient, 30 minute vegan dinner one month meal plan https://damntastyvegan.com/five-ingredient-dinners

Vegan meal ideas on instagram https://www.instagram.com/damntastyvegan/

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I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)

I hope to show you that being vegan is about reducing animal suffering as much as is practical, and is not about obsessing about purity, weight loss or perfection. 

My journey to veganism was not a straight line. I flip flopped between being vegetarian and vegan for years!  I fell off the wagon so many times, I have permanent bruises on my metaphorical ass.

I finally got it to stick after spending more time educating myself, connecting with the ethics of veganism and finding a vegan online community so I didn’t feel like an outsider. I’ve now been a satisfied and healthy vegan since 2015.

Follow vegan activists like
Earthling Ed https://www.youtube.com/watch?v=QMX_V_6bMEU
James Aspey https://www.youtube.com/watch?v=7BCIvrBZ1iQ&t=1373s
That Vegan Couple https://www.youtube.com/watch?v=OhY_9Zu0gRs

Learn the basics of vegan nutrition by following doctors that aren't in it for the money, but that are in it for understanding the science.  
Dr. Michael Gregor https://www.youtube.com/user/NutritionFactsOrg
Dr. Garth Davis https://www.instagram.com/drgarthdavis/

Read the book The Joyful Vegan by Colleen Patrick Goudreau https://www.colleenpatrickgoudreau.com/book/the-joyful-vegan/

Watch Earthlings https://www.youtube.com/watch?v=8gqwpfEcBjI
Watch Dominion https://www.youtube.com/watch?v=LQRAfJyEsko&t=3s
Watch Cowspiracy On Netflix - Here is a snippet https://www.youtube.com/watch?v=dSjE8xw_-Dg&t=107s

#indianveganrecipe #indianfood #Indianrecipe

VEGAN INDIAN RECIPE / Potato cauliflower pea curry / Aloo Gobi Matar

Aloo gobi matar is one of the classic Indian and Pakistani vegan recipes made with some traditional Indian spices. The bursting flavors and tangy taste make it the best recipe for spicy lovers. Thankfully, you can craft this recipe in under 30 minutes. 

Aloo Gobi Matar Recipe

Cauliflower head

potatoes

½ bowl of cilantro (fresh coriander)

tomatoes (paste)

lemons

soy sauce

tsp red chili sauce

garlic paste

ginger paste

green chilies

½ tsp red chili powder

½ tsp red chili flakes

fennel seeds

cloves

Salt (adjustable)

tsp fenugreek powder

Heat the oil in a large pan, sauté cumins, and garlic ginger paste for 2 minutes. 

Add tomato paste and half a cup of water. Stir, then add all the ground spices. Sauté until fragrant. Again add a splash of water to prevent sticking.

Next, add potatoes, green chilies, and sauces. Pour in one cup of water to cook the potatoes faster. Sauté for 5 minutes over medium heat.

Now add cauliflower and peas, and fry for two minutes. If the water evaporates, add half a cup more to prevent sticking. Fry the veggies for 4 minutes, stirring continuously to blend the spices with the vegetables.

Finally, garnish with cilantro, green chilies, and lemon juice. Now serve it hot. 

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