Aloo Gobi Matar Curry Recipe

Recipe By Slurrp

Aloo Gobi Matar Curry is a popular Indian dish made with potatoes, cauliflower, and peas cooked in a flavorful tomato-based curry. This vegetarian curry is packed with aromatic spices and has a rich and creamy texture. It is a perfect dish to serve with rice or Indian breads like naan or roti.

5
21 Rating -
Rate
Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Aloo Gobi Matar Curry
plan
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ingredients serve

Ingredients for Aloo Gobi Matar Curry Recipe

  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin Seeds
  • 0.33 tablespoon Grated Ginger
  • 1 cloves Cloves Of Garlic, Minced
  • 0.33 Onion, Chopped
  • 0.67 Tomatoes, Chopped
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.67 Potatoes, Peeled And Cubed
  • 0.33 Small Cauliflower, Cut Into Florets
  • 0.33 cup Peas
  • 0.33 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Aloo Gobi Matar Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute until fragrant.
  • STEP 2.Add chopped onions and cook until golden brown.
  • STEP 3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
  • STEP 4.Add potatoes, cauliflower, and peas. Mix well and cook for a few minutes.
  • STEP 5.Add water, cover the pan, and simmer until the vegetables are cooked through.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

  • You can adjust the spice level according to your taste by adding more or less red chili powder.
  • If you prefer a thicker curry, you can mash some of the cooked potatoes to thicken the sauce.
  • You can also add some garam masala powder for an extra flavor boost.

Storage and Serving

  • Leftover Aloo Gobi Matar Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the curry with rice or Indian breads like naan or roti.
Nutrition
value
276
calories per serving
11 g Fat11 g Protein31 g Carbs16 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    11g
  • Carbs
    31g
  • Fiber
    16g

MacroNutrients

  • Carbs
    31g
  • Protein
    11g
  • Fiber
    16g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    103mg
  • Iron
    6mg
  • Vitamin A
    1755mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    153mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    133mg
  • Manganese
    1mg
  • Phosphorus
    183mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp