Adraki aloo gobi matar (ginger, potatoes, cauliflower, and peas) is a popular Indian dish in which vegetables are cooked with onions, tomatoes, and spices. It’s a popular Indian dish that can be cooked in different ways. If I am in hurry, I do not add onion and tomato. Just cook in spices. Only ginger and spices also give a zing to this dish. It can be made as dry aloo gobi or semi aloo gobi gravy. You can also make aloo gobi matar with onion or only tomatoes or no use of onion tomato at all.
You can fry potato and cauliflower florets beforehand and add the fried vegetables to the mixture to cook. Or you can add everything in one pan to make this a one-pot meal.
The recipe that I m going to share with you is loved by our family and I learned this from my mom. I really like the way how she makes things both easy to cook and tasty.
Potatoes: Most of the Indian recipe calls for the potatoes to be peeled before use. Most of the time, I do not bother as potato skins also add flavor and texture, especially if I am using baby potatoes.
Cauliflower: If you cut the florets slightly bigger than the potatoes, they will cook in roughly the same time, rather than overcooking and disintegrating before the potatoes are done.
Peas: Green Peas or matar have a dynamic, delicious flavor, superb texture, and are power-packed with health-promoting nutrients. If you are using frozen peas then soak them in warm water for 10 mins. But if you are using fresh peas then wash and keep aside.
Tomatoes: Although aloo gobi matar tends to be a fairly dry dish, some liquid is required to cook the vegetables and this generally comes in the form of tomatoes. Yes, sometimes we need to add water too!!
Onion, Green Chili and Ginger: Red or yellow, both give a crunchy flavor. I like the ginger grated in this dish rather than a paste. Green chilies give a deeper level of flavor.
Spices – Some spices pop up in almost every recipe I try – cumin, dried red chili, curry leaves, bay leaf, which pair beautifully with vegetables like cauliflower, and turmeric for color. Coriander seeds add a pleasing zestiness, and I love the savory hit of dry mango powder. Every Indian dish is incomplete without salt. Add red chili powder as desired and sprinkle garam masala to make it more delicious.
Garnish and Serve: Garnish with chopped cilantro leaves and add a squeeze of lime juice(optional). If you like add a big dollop of butter – which may go some way to explaining why Indian restaurant food always tastes so good. Serve with rice or parathas or Indian bread.
- Cut the cauliflower into medium size florets. Peel off the skin of potatoes and cut into cubes. I am using baby potatoes so I did not peel off the skin and cut it into cubes. Two medium-sized potatoes will be good enough for this recipe. Wash the florets and potatoes under running water nicely, drain the water, and keep aside.
2. If you are using frozen peas then soak them in warm water for 10 mins. But if you are using fresh peas then wash and keep aside.
3. Heat 2-3 teaspoons of oil on medium heat and add cumin seeds, dried red chili, bay leaf, curry leaves and let them crackle.
4. Add chopped ginger, onion and green chili to it and mix.
5. Add salt, coriander powder, cumin powder, red chili powder, turmeric, and dry mango powder. Mix it.
6. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
7. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes, peas and cauliflower to it and mix.
8. Add some water if masala starts to stick to the pan. Keep checking and add more water if needed. Give it a good mix. Cover with lid and cook for 6-7 minutes.
9. Once cooked, sprinkle garam masala. Garnish with chopped cilantro leaves or kasuri methi.
10. Serve with Steamed Rice or Indian Breads or Naan!Print